Caponata-Style Eggplant with Squash

While deciding what to make with my eggplant this week, I contemplated both caponata and  ratatouille -- very similar dishes. I love the vinegary tang of caponata, but I had a lot of squash to use as well (typical in ratatouille, but not caponata). I guess you could call the following capo -touille!

Caponata-Style Eggplant with Squash

2 globe eggplants, cut in 1" cubes
2-3 small zucchini or summer squash, sliced in half longitudinally, then 1/2" thick half moon shapes
2 T kosher salt
1-2 T olive oil
2 small onions, chopped
2 celery stalks, chopped
2 cloves garlic, chopped
3 lg tomatoes, chopped
3 T red wine vinegar
1 T sugar
1 t salt
a few grinds of fresh black pepper
2 T capers
1 small can of sliced black olives (you can also use green olives)

1. Toss the eggplant and squash with the kosher salt and place in a colander for 30 minutes. In the meantime, chop the rest of the vegetables.
2. Heat olive oil in dutch oven; then, add onion, celery, and garlic, stirring until translucent.
3. Rinse the eggplant and squash with water and drain thoroughly.
4. Add eggplant, squash, and tomatoes to pot. Bring to a boil over medium-high heat. Then, add vinegar, sugar, salt and pepper. Reduce heat to a simmer and cover vegetables with a piece of waxed paper, pressing it down directly on the vegetables. Simmer for 20 minutes over low heat.
5. Remove paper and from heat. Stir in capers and olives.

Serve hot or at room temperature with crusty bread and a good wine.