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2 medium eggplants
2 bell peppers, diced
1 medium onion (about 1/2 pound), finely chopped
1 cup finely chopped celery (about 5 or 6 ounces)
3/4 cup olive oil
2 large zucchini, scrubbed, trimmed, and finely chopped
1 cup coarsely chopped tomatoes (about 4 ounces)
1/4 cup drained, chopped capers
1/4 cup red wine vinegar
1 Tbsp sugar
3 Tbps pine nuts
Freshly ground black pepper


Preheat the broiler and slice the eggplant into 1/2-inch-thick slices (do not peel) and arrange on cookie sheets. Brush both sides of the eggplant with olive oil and place the eggplant slices under the broiler. When the tops brown, in about 5 minutes, turn the slices and continue broiling until they begin to brown on the second side and have softened, another few minutes.

Sauté the onion, celery, and peppers in the hot oil until the celery begins to soften. Add the zucchini and continue cooking a minute or two. Add the tomatoes, capers, vinegar, sugar, and pine nuts and continue to simmer.

Meanwhile, cut the broiled eggplant into small dice and stir into the mixture. Simmer a few minutes longer. Season with pepper to taste. Refrigerate or freeze. To serve, let the caponata come to room temperature and serve with small slices of black bread.

Yield:5 cups

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