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

• 2 medium eggplants, whole (cut into 1-inch cubes)
• 2 large onions (chopped)
• 12 cup olive oil
• 1 12 cups celery (sliced 1/3-inch thick)
• 2 bell peppers (red or green, cut into 1-inch chunks)
• 2 garlic cloves (chopped)
• 2 12 lbs tomatoes (peeled, seeded and diced OR 1 28-oz. can Italian plum tomatoes, undrained, cut up)
• 13 cup red wine vinegar
• 2 tablespoons salt (or to taste)
• 2 tablespoons sugar
• 14 cup fresh basil (chopped or 2 Tbsp dried basil)
• 3 tablespoons tomato paste
• 12 cup fresh Italian parsley (chopped)
• 1 teaspoon fresh ground black pepper
• 34 cup stuffed green olive (sliced)
• 4 tablespoons capers (drained (optional)
• 2 carrots (thinly sliced (optional)
• 2 medium zucchini (up to 3, sliced)
• 12 cup pine nuts, lightly browned in
• olive oil

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.
4. (This step can be eliminated to save calories, although the recipe will not be as authentic.
5. If you like, just place raw eggplant and onions in casserole and proceed.
6. Add the remaining ingredients to casserole; stir gently but thoroughly and simmer, covered, for 30 minutes, stirring occasionally.
7. Remove lid and simmer for about 10 minutes more or until thick (this will depend on the juiciness of the tomatoes).
8. Serve at room temperature in a bowl surrounded by sliced French or Italian bread or as a salad on romaine leaves.
9. Will keep, under refrigeration, for 3 weeks.

eggplants, onions, olive oil, celery, bell peppers, garlic, tomatoes, red wine vinegar, salt, sugar, fresh basil, tomato paste, fresh italian parsley, fresh ground black pepper, green olive, capers, carrots, zucchini, pine nuts, olive oil

Taken from www.food.com/recipe/caponata-from-loni-kuhns-s-f-cooking-class-313522 (may not work)