Eggplant Caponata

1. Cover the bottom of a large skillet with olive oil. In several batches, cook the eggplant in oil until browned on all sides. 2. Place eggplant in a large, non-reactive mixing bowl. 3. In the same pan, saute peppers in oil until tender. Remove them to the eggplant bowl. 4. In the same pan again, saute onions and garlic in oil until soft. Add the brown sugar, red wine vinegar, and anchovies. Simmer 2 minutes. 5. Add the pureed tomatoes, balsamic vinegar, olive oil, salt, honey and green olives. Simmer together about 5 minutes, til thick and brown. 6. Pour onion/sauce mixture over eggplant and peppers. Stir well to combine. Add herbs, capers, and salt and pepper to taste. 7. Serve immediately hot or let cool and serve room temperature.