Campside Caponata

Ingredients:
4 tablespoons extra virgin olive oil
2 large eggplants, peeled and cut into 1/2-inch cubes
2 large yellow onions, diced
1 large fennel bulb, diced
1 yellow or red sweet bell pepper, seeded and diced
2 large garlic cloves, minced
19 ounce can of tomatoes, drained and chopped
1/4 cup good quality red wine vinegar
4 tablespoons sugar
Salt and freshly ground black pepper to taste
1/4 cup drained capers, chopped
1/3 cup Italian spiced olives (or olives of your choice), pitted and coarsely chopped
1/3 cup pine nuts, toasted
3/4 cup fresh basil chiffonade

Directions:
In a large saute pan, heat 2-tablespoons of the olive oil over medium-high heat. Add the eggplant and saute until soft and browned. Remove to a bowl and set aside. Add the remaining 2-tablespoons of olive oil to the same saute pan and again place over medium-high heat. Add the onion, fennel and bell pepper and cook until soft, about five minutes. Stir in the garlic and cook for 1 minute longer. Add the canned tomatoes, vinegar, eggplant, sugar, salt and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for five minutes, stirring frequently.

Stir in the capers and olives and continue to simmer for 20 minutes longer. Stir in the nuts and basil and simmer until heated through. Remove from heat and process in sterilized canning jars in a hot water bath for 25 minutes or let cool and refrigerate for up to two weeks.

Recipe makes about 8-cups.