Caponata

2. large eggplants, peeled and cut into 1 inch cubes
2 large onions, coarsely chopped
3 stalk s celery, coarsely chopped
2 green peppers, seeded and coarsely chopped
1/2 cup olive oil
1 quart jar good quality tomato basil flavored spaghetti sauce
1 1/2 cups Kalamata olives, coarsely chopped

1 large jar green salad olives with pimento, drained and coarsely chopped
1/2 cup capers
1/4 cup balsamic vinegar
2 tablespoons minced garlic
Salt to taste
2 teaspoons black pepper
1 teaspoon cayenne (more or less to taste)

Note:look for eggplant with little or no indentation on the bottom.  These are male and will have less seeds which make eggplant bitter.

Soak eggplant in salt water while other veggies cook. Combine onion, celery, green pepper and olive oil in a large microwave sauce pan. Cover with a lid or wax paper and cook 30 minutes on high, stirring once. Add drained eggplant cubes, recover and cook another 20 minutes on high, stirring once. Note:  If doing on top of stove add more olive oil and stir more often to prevent burning.  Cook until all vegetables are soft.  Add spaghetti sauce and garlic, recover and micro another 10 minutes on high. Add all other ingredients and micro eight minutes on high. This makes about 3 quarts is best at two days after it is made and will keep for weeks in the fridge.  Serve cold or room temp as an appetizer within slices of Italian or pita bread. Serve warm tossed with pasta.