My grandmother usually made this toward the end of summer, when the vegetables were at their peak in her garden. It's a perfect pairing with antipasto.  A good friend of mine uses it as a pasta sauce. 

Refer to Appearances to see me prepare this on Fox News 61.

1 eggplant

salt

1/4 c olive oil

1 onion, chopped

2 red peppers, cored, seeded and cut into 1" pieces

3 stalks celery, sliced

1 lb. can chopped tomatoes

2 T red wine vinegar

1 T sugar

1 clove garlic, minced

12 pitted black olives

2 T capers

Cut eggplant in half and score the cut surface. Sprinkle with salt and leave to drain on paper towels for 30 minutes. Rinse, pat dry and cut into 1" cubes.

Heat oil in large saute pan and add onion, peppers and celery. Lower heat and cook 5 minutes. Add tomatoes and remaining ingredients except olives and capers and cook for another 5 minutes. Add last of the ingredients and simmer for 15 minutes to evaporate most of the liquid. Serve hot or cold as an appetizer or vegetable side dish.

This is lovely as a component of antipasto, or as I like, a summer vegetable salad. 

2 lbs. asparagus spears

1 1/2 T red wine vinegar

1/8 t dijon mustard

1/2 t finely minced shallot

4 T olive oil

1/4 t each salt and pepper

Soak asparagus in water for 5 minutes and rinse well.

Trim ends off by holding a spear by both ends in your hands and bend until it breaks at the woody part. Peel off any tough skin on the lower part with a vegetable peeler.

In a large skillet, bring an inch of water to a boil. Add a tablespoon of salt and stir to dissolve. Lay the asparagus spears in the water and cover the pan.  Cook, checking occasionally to make sure water doesn't boil dry, until the thickest part of the stem s can be pierced with a fork.

Drain well and pat dry.  Cool to room temperature.

Put vinegar and mustard in a small bowl. Add oil, whisking to combine well.

Check taste for balance of oil to vinegar and season with salt and pepper to taste. Place asparagus in a shallow dish and toss with dressing.

Serve at room temperature and keep leftovers refrigerated.