Grill or saute eggplant and garlic ahead of time, or while beginning the next step. Garlic cloves can be grilled before peeling, and eggplant should be thinly sliced. Grill and set aside.
Chop onion, bell peppers and celery then saute in olive oil.
Add finely chopped chilli pepper and grilled garlic. Saute until the onions are translucent.
Deglaze with red wine and stir in brown sugar.
Add chopped tomatoes and cook until broken down. Add eggplant to finish. Salt to taste.
Caponata can be served hot or cold. Spread it over toast like bruschetta, with goat cheese or cream cheese. Toss caponata with pasta, or top chicken, lamb or fish.