Italian Pickled Vegetables (Caponata)
Rinse, trim and roughly chop the eggplant. Rinse the bell peppers, cut in half, trim and cut into pieces. Rinse, trim and slice the celery. Peel the onions and cut into pieces. Blanch the tomatoes in hot water, plunge into a cold water bath, drain, peel, quarter and remove the seeds.
Gently brown the eggplant in hot olive oil, then add the pepper, onion and celery, and season with salt and pepper. Cook covered, stirring occasionally, for about 10 minutes. Add the tomatoes, chopped olives and capers, and cook uncovered for about 5 minutes. Season with vinegar, a pinch of sugar, salt and pepper.
Finally, mix in the chopped basil and pour the mixture into the prepared jars. Close the jars well and cool completely.