Late Harvest Caponata

My vegetable drawer runneth over. My hectic schedule has not afforded me the opportunity to preserve as much of my late summer produce in the forms I'd like to have put together, and the fruit flies are surrounding the dish filled with my friend Dave's succulent tomatoes. I needed to do something. I put this caponata together inspired by a food network recipe, but I made some adjustments based on what I had in the house. It made three 1.5 pint containers worth, as well as a smaller pint jar which I plan to share with the man whose tomatoes made up a good deal of the dish. It was delicious. For dinner, we mixed some in with a light garlic quinoa, sprinkled with just a little fresh Parmesan cheese and some fresh herbs sprinkled on top. Perfect.

You need:

1 lg. onion, chopped
4 c. chopped tomatoes
2 bell peppers, chopped
2 eggplant, peeled and chopped
2 celery stalks, chopped
1/3 c. golden raisins
2 tbsp. capers
1 tbsp. dried oregano
2 tbsp. apple cider vinegar
salt and pepper to taste
olive oil

Coat the bottom of a very large skillet or dutch oven with olive oil. Turn the heat to medium, and salute the onions until soft. Add the eggplant and celery. Cook for 8 minutes. Add the peppers and cook for another 5 minutes. Add the raisins, oregano, and 1 c. water. Cook for 8 minutes. Add the tomatoes, capers and cider vinegar. Cook an additional 10 minutes. Salt and pepper to taste. Serve by itself or over rice, pasta, pizza dough, etc. etc. etc.