Tomato-Y Romano Beans With Baby Eggplant

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1 1/2 pounds fresh Romano beans, green beans or other wax beans, trimmed

1/2 cup extra virgin olive oil

1 small onion, chopped

1 stalk celery, chopped

1/2 bulb fennel, chopped

2 cloves garlic, lightly smashed

-- Coarse salt

1 1/2 cups chopped tomatoes with juices

1/4 cup vegetable stock + more as needed

8 baby or Thai or other small variety eggplants, halved or cut into thirds (or 1 medium eggplant, cut into cubes)

1/4 cup sliced basil

1 tablespoon coarsely chopped capers

-- Squeeze of lemon, to taste

-- Freshly ground black pepper to taste

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