Caponata with Olives

Rinse, trim, and dice the eggplant into 2-3 cm (approximately 3/4 - 1 inch_ cubes. Rinse and trim the peppers. Halve and cut into pieces. Peel and finely chop the onion and garlic. Blanch the tomatoes in boiling water, then remove. Peel and quarter the tomatoes, remove the seeds, and cut into pieces.

Heat the oil in a non-stick pan. Add the eggplant, and sauté until lightly browned. Add the peppers, onion and garlic. Season to taste with salt and pepper, then deglaze with the vinegar. Mix in the tomatoes and thyme. Cover and simmer for 10 minutes, stirring occasionally, until the vegetables are al dente. Add the olives and capers, and let simmer an additional 5 minutes. Mix in the honey, and season to taste with lemon juice, salt, and pepper. Let the caponata cool to room temperature.