Zucchini and Eggplant Caponata

Serves 6

2 cups zucchini, small diced
2 cups eggplant, peeled and small diced
4 tablespoons olive oil
1 cup red onion, small diced
1 tablespoon garlic, minced
1/2 cup green pepper, small diced
1/2 cup red pepper, small diced
3/4 cup celery, small diced
2 cups tomatoes, peeled, seeded and small diced
1/4 cup balsamic vinegar
Kosher salt and black pepper to taste
1/2 tablespoon oregano, chopped fine
1/2 tablespoon basil, chopped fine
1 tablespoon Italian parsley, chopped fine
1/2 cup Kalamata olives, chopped fine
2 tablespoons capers, drained and rough chopped
1 cup smoked cheese (Swiss or Gouda), grated
1 package gourmet crackers (lavosh)

Heat half the oil in a large casserole or Dutch oven until medium hot. Add eggplant and sauté for 5 minutes or until tender. Using a slotted spoon, remove it and set aside. Add remaining oil, and sauté onions until lightly browned (about 5-7 minutes). Then add the garlic, red and green peppers, and celery. Cook over low heat until all vegetables are tender (about 15 minutes), stirring occasionally. Add eggplant and vinegar and cook just until it’s well blended. Remove pan from heat and add tomatoes, herbs and season to taste with salt and pepper. Remove from pan and place in serving dish, garnish with remaining ingredients and serve with crackers.