Eggplant Caponata

I made this with the intention of adding red bell pepper, capers (common in caponata) or black olives (personal preference), all of which are not called for in this recipe. However after it started coming together I realized nothing else was needed - it was savory and delicious. I did not use the full amount of olive oil when cooking the eggplant and it browned/cooked nicely. This would be fantastic on a nice, thick slice of rustic bread or stirred into pasta. I did reheat some of the leftovers, adding them to fresh spinach, stirring just enough to wilt the greens.