Ingredients

10 tablespoons olive oil
2 green zucchini, diced into 1/2-inch pieces
3 celery stalks, diced into 1/2-inch pieces
1 large red onion, diced into 1/4-inch pieces
2 cloves garlic, thinly sliced
2 medium-sized eggplants, cubed into 1/2-inch pieces
6 large Roma tomatoes, halved and with the green heart removed from the center
4 tablespoons tomato juice
2 tablespoons black olives, pitted and sliced
3 tablespoons red wine vinegar
1/2 cup strong coffee (optional)
Salt and freshly ground pepper, to taste

Directions

Heat 2 tablespoons of the olive oil in a heavy saucepan over high heat. Add the zucchini, celery, onion and garlic and stir constantly for 5 minutes. Use a wooden spoon to prevent burning on the bottom of the pan. After 5 minutes, lower the heat to medium-low.

Heat 2 tablespoons of the olive oil in a large saute pan over high heat. Add half of the eggplant and roast until brown. Repeat with 2 tablespoons of the olive oil and the other half of the eggplant. Add eggplant to the vegetable mixture.

Add the tomatoes, the tomato juice and the olives to the mixture. Turn the heat to low. Stir in the vinegar and the remaining 4 tablespoons olive oil. Let the vegetables stew uncovered for about 20 minutes, stirring occasionally. Once stewed, add the coffee. Season to taste with salt and pepper. Serve warm or chilled, or on bruschetta (recipe follows). Serves 6.