Caponata from Loni Kuhn's S.f. Cooking Class

Ingredients

• 2 lbs canned tomatoes diced italian peeled seeded undrained canned (, and OR 1 28-oz. can plum tomatoes, , cut up)
• 4 tablespoons capers drained
• 2  carrots thinly sliced
• 1.5 cups celery sliced ( 1/)
• 2 medium eggplant whole cut into 1-inch cubes)
• 0.3 cup basil dried fresh chopped ( or 2 Tbsp basil)
• 2  garlic clove chopped ()
• 1 teaspoon pepper fresh black
• 0.8 cup olive green sliced ()
• 0.5 cup olive oil 
• 8 servings olive oil 
• 2 large onion chopped ()
• 0.5 cup parsley fresh italian chopped ()
• 0.5 cup pinenuts 
• 2  bell pepper green red cut into 1-inch chunks)
• 0.3 cup red wine vinegar 
• 2 tablespoons salt to taste (or )
• 2 tablespoons sugar 
• 3 tablespoons tomato paste 
• 2 medium zucchini sliced (up to 3, )

Equipment

• bowl
• dutch oven

Directions

1. Cut unpeeled eggplant into 1-inch cubes.
2. Heat olive oil in a 5- or 6-quart enameled cast iron casserole or Dutch oven.
3. Add eggplant and onions and saute for 5 minutes until lightly golden. (This step can be eliminated to save calories, although the recipe will not be as authentic. If you like, just place raw eggplant and onions in casserole and proceed.
4. Add the remaining ingredients to casserole; stir gently but thoroughly and simmer, covered, for 30 minutes, stirring occasionally.
5. Remove lid and simmer for about 10 minutes more or until thick (this will depend on the juiciness of the tomatoes).
6. Serve at room temperature in a bowl surrounded by sliced French or Italian bread or as a salad on romaine leaves.Will keep, under refrigeration, for 3 weeks.