Eggplant Caponata

MAKES: SIX 8-OUNCE JARS

INGREDIENTS:

• 3 medium tomatoes, peeled, cored, and chopped (or one 15-ounce can chopped tomatoes)
• 1/3 cup pitted black olives, coarsely chopped
• 1/3 cup pitted green olives, coarsely chopped
• 1 1/2 tablespoons capers
• 1 large eggplant (about 1 1/2 pounds), skin left on, chopped into 3/4-inch pieces
• 1 cup diced celery (about 2 stalks)
• 1 large yellow onion, chopped into 1/4-inch pieces
• 1 cup red-wine vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon freshly squeezed lemon juice
• Table salt
• Freshly ground black pepper

INSTRUCTIONS:

1. Combine the tomatoes, black olives, green olives, and capers in a medium bowl.
2. Bake the chopped eggplant in a single layer on a lined baking sheet at 400°F until browned on all sides, about 15 minutes, stirring partway through baking. Transfer the eggplant to a large bowl.
3. Cook the celery until slightly golden and soft, 10 to 12 minutes. Transfer the celery to the bowl with the eggplant. Cook the onions in the same pan over medium heat until they are soft and golden.
4. Add the cooked eggplant and celery, the tomato-olive mixture, the wine vinegar, sugar, lemon juice, and salt and pepper to taste to the skillet. Stir until well mixed and cook over low heat, stirring frequently, for about 20 minutes. Remove the pan from the heat.
5. Ladle the caponata into hot jars, leaving ½-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
6. Process 8-ounce jars in a water bath canner for 15 minutes or pint jars for 20 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.