Mediterranean Vegetable Stew

Okay, just in case someone's still in shock over not having any weekly recipe from The Bunny: here's what I made Tuesday night. A bit more involved than the usual stuff, however, all of my (strictly carnivorous) diners gobbled it up, and the one who does not like eggplant said it was good too...

1 large onion, chopped
3 cloves of garlic
4 stalks of celery, chopped
4 tablespoons of olive oil
1/2 cup fresh basil, chopped
1 1/2 cup green beans (I used Asian string beans), cut into 2 inch-pieces
4-5 baby eggplants (the long, purple variety) or 1 large one, cut into 1 inch cubes if large, or thin slices if small
2 14 oz. cans of fire-roasted chopped tomatoes (I used Glen Muir Organic...they are the best)
sea salt, freshly ground black pepper to taste
1 tbsp. lemon juice
2 tbsp. capers

Method:
1. Heat 2 tbsp. olive oil in large pot.
2. Add chopped onions and sautee until translucent.
3. Add celery, cook for about 5 minutes.
4. Add garlic, basil and beans, cook for about 8 minutes.
5. Add eggplant slices to top of vegetable mix. DO NOT STIR. Cook for 7-8 minutes.
6. Add tomatoes on top. Cover pot (can add a bit of water if there is not enough liquid) and simmer without stirring for about 20 minutes on LOW HEAT. This way the eggplant does not get burned, and if there's anough liquid, you don't have to worry about the bottom getting scorched either.
7. Stir eggplant and tomatoes in at this point, and simmer a bit more on low heat until eggplant slices are brown and soft.
8.Take off heat, add lemon juice and capers. Stir well. Serve with crusty bread, hot or cold.

Have fun while we zoom off to San Antonio; will let you know how the food is down there.