|Eggplants||3 Pound (2 Large, 1 1/2 Pounds Each, Firm, Slender, They Should Feel Heavy For Their Size)|
|Olive oil||1 Tablespoon|
|Onions||4 Ounce, cut lengthwise into 1/4 inch wide slivers (3 Medium Size)|
|Diced celery||2 Cup (32 tbs) (1/4 Inch, Preferably Heart / Tender Inner Stalks)|
|Garlic||1 Large, minced / crushed through a press|
|Whole tomatoes||28 Ounce (1 Can)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Dried basil||1 Teaspoon, crumbled|
|Dried oregano||1 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Sliced pimiento stuffed green olives||1⁄2 Cup (8 tbs)|
|Pitted black olives||1⁄2 Cup (8 tbs), sliced|
1. Preheat the broiler. Prick the eggplants all over with a long fork. Place on a double layer of aluminum foil. Broil until charred on one side and soft within, 10 to 12 minutes. Turn and broil for 10 to 12 minutes longer until charred and the eggplant is soft throughout. Remove, drain off all liquid and let stand on the foil until cool enough to handle. Preheat the oven to 350°. Carefully peel off just the skin; coarsely chop the eggplants.
2. Spoon the olive oil into a nonreactive large skillet and place over moderate heat. Add the onions and celery; saute, stirring frequently, until softened and lightly colored (adding 1 or 2 table spoons of water whenever the vegetables seem dry), about 5 minutes. Add the garlic and cook for 1 minute longer. Drain the tomatoes in a strainer over a bowl; cut them in quarters. Add the tomato pieces and 1/2 cup of the juice to the pan. Stir in the vinegar, sugar, basil, oregano and pepper. Bring to a boil and cook over moderately high heat for 5 minutes to evaporate some of the liquid. Add the chopped eggplant and toss.
3. Turn the caponata into a large bakingdish. Bake, uncovered, for 30 minutes. Remove from the oven and stir in the green and black olives and salt to taste.Let cool to room temperature; cover and chill. Serve cold, cool or at room temperature.