Caponata (Italian Relish)

Cut unpeeled eggplant into 1/2-inch cubes.

Pour oil into 12 to 14-inch frying pan.

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

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

Add bell peppers, onion and garlic.

Stir until onion is soft.

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

Add olives; season to taste with salt and pepper.

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

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

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

Makes about 4 pints.