Oh my gosh! Having a get-together is one good way to get a lot of stuff done in the house. Just be careful not to overdue it and hurt yourself. I have been nursing a bad back since last weekend. But the harvest still comes in (from Erik's garden) and this weekend we made some Caponata and canned it using his homegrown eggplants. For those of you who do not know what caponata is, it is an Italian anti-pasta dish that is traditionally eaten with cheeses and meats for an appetizer before holiday dinners. We especially like it at Christmas time.

Caponata

2 pounds diced eggplant

3 large onions, diced

3 large green peppers, diced

4 large tomatoes, diced

2 cups good green olives, pitted and halved

1/2 cup olive oil

1/2 cup wine vinegar

2 Tbsp. sugar

1/2 tsp oregano

1/4 cup water

Saute eggplant in olive oil for 15 minutes over medium heat; stir frequently. Add onions, tomatoes, green peppers and olives. Cook for 10 minutes and remove from heat. Combine wine vinegar, sugar oregano and water, stir until sugar is dissolved.

Add to vegetable combo. Pour into glass containers or canning jars. Chill at least 24 hours before serving or process in a hot water bath for 10 minutes. Makes 8 quarts.