Caponata (eggplant relish)

This can be served at room temperature or chilled with bread or crackers, or used warm as an accompaniment or a sauce with meat or fish. 

1 eggplant, peeled, chopped into cubes
1 small onion, chopped
1 clove garlic, minced
1/2 a yellow or red bell pepper, chopped
1 14-oz can tomatoes (or I use 1 quart fresh Romas, parboiled, peeled and mashed)
2 rounded tblsp tomato paste
1/3 C. red wine vinegar
2 tblsp sugar
12 green olives, chopped
2 tblsp capers
4-5 anchovies, chopped in half (they will melt into the caponata)

Put the eggplant in a colander, sprinkle with salt and let drain. In the meantime, chop the onion, garlic,  and bell pepper and saute in a bit of olive oil. When soft, remove from frying pan. Rinse the salt off of the eggplant, dry it, and saute it in olive oil in the pan. Add back the sauteed vegetables. Add the rest of the ingredients. Simmer about 15 minutes.