Nicky - Here is a really good caponata recipe that I have made for years. It also uses lots of other garden veggies that you may have. I usually double this recipe and doubled, it makes about 6 pints:

6 cups (@1.5 lbs) cubed, peeled eggplant
1/2 cup olive oil
1 cup each: coarsely chopped green pepper, chopped onion, diced celery
2 cups fresh, peeled, seeded (optional) tomatoes (can substitute canned)
1/2 cup each: chopped kalmata olives, sliced stuffed green olives
2 T. capers
2 T. pine nuts
1/3 to 1/2 c. red wine vinegar
2 T. sugar
1 t salt and pepper to taste
green tabasco sauce to taste (optional)

Brown eggplant in oil (about 10 minutes give or take). Stir in green pepper, onion and celery. Cook covered 10 minutes, do not brown. Add tomatoes, olives, capers, pine nutes, vinegar and sugar. Simmer covered 30 minutes. Add remaining seasoning to taste. Chill.