Caponata

• 13 cup olive oil
• 1 medium onion, coarsely chopped
• 1 medium zucchini, chopped
• 1 medium summer squash, chopped
• 1 large eggplant
• 2 celery ribs, chopped
• 2 garlic cloves, minced
• 1 (8 ounce) can Ro-Tel tomatoes, medium heat
• 14 cup black olives, halved
• 14 cup green olives, halved
• 14 cup raisins
• 3 tablespoons red wine vinegar
• 2 tablespoons sugar
• 12 cup sliced mushrooms (optional)
• 14 cup capers (optional)

1. Over medium heat get oil hot.
2. Add first six veggies (onion-garlic).
3. Simmer about 10 minutes.
4. Add tomatoes, olives, raisins, and, if desired, mushrooms and capers.
5. Simmer a few minutes.
6. Add vinegar and sugar.
7. Simmer 10 minutes.
8. Taste.
9. If it tastes a little vinegary, that's good, because vinegar will get milder s it cools.
10. Cook until veggies are done to your liking.
11. This recipe doesn't specify the amount it makes.
12. I'm estimating 8 servings.
13. I've also estimated the prep/cooking time.
14. I'll have to modify it after I've tried it.

olive oil, onion, zucchini, summer, eggplant, celery, garlic, rotel tomatoes, black olives, green olives, raisins, red wine vinegar, sugar, mushrooms, capers

Taken from www.food.com/recipe/caponata-462622 (may not work)