Caponata (Italian Relish)

1. 1

   Cut unpeeled eggplant into 1/2-inch cubes.

2. 2

   Pour oil into 12 to 14-inch frying pan.

3. 3

   Add eggplant; cover and cook over medium heat, stirring occasionally, until eggplant softens slightly (about 5 minutes).

4. 4

   Uncover and continue to cook, stirring, until eggplant is browned (10 to 15 or more minutes).

5. 5

   Add bell peppers, onion and garlic.

6. 6

   Stir until onion is soft.

7. 7

   Add garden marinara sauce; continue to cook, uncovered, until a thick sauce forms (about 10 more minutes).

8. 8

   Add olives; season to taste with salt and pepper.

9. 9

   Let cool to room temperature, then pack into four 1-pint canning jars or freezer containers, leaving 1 inch headspace.

10. 10

    Cover tightly; store in refrigerator for up to 1 week or in freezer for up to 6 months.

11. 11

    This may be served on crackers cold or at room temperature.

* Per serving · 4 servings · Values may vary.