1 cup fresh tomato puree
1/3 cup rinsed capers
8 large pitted green olives, sliced
2 tablespoons dried basil
*The pH of fresh-squeezed juice varies too much
Brown the eggplant in half of the olive oil. Set aside when done. In the rest of the oil, sauté the onion and celery until almost soft, but not brown. Add the grape juice to the onion and celery; cover and let steam 2 to 3 minutes. Add the eggplant to the mixture. Combine the vinegar, lemon juice, and honey. and add to the pot along with the tomato, capers, olives, and basil. Bring to a boil and cook for 10 minutes. Pack hot mixture into hot sterilized half-pint jars. Secure lids and process in a water bath canner for 20 minutes.
Yield: about 7 half-pints