Caponata With Kalamata Olives And Asiago Cheese

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1/2 cup balsamic vinegar

1 tablespoon sugar

5 tablespoons extra-virgin olive oil

2 large eggplants (1 1/2 pounds), cut into 1-inch dice

Salt and freshly ground pepper

2 medium zucchini (1 pound), cut into 1-inch dice

2 yellow squash (1 pound), cut into 1-inch dice

3 garlic cloves, thinly sliced

2 large celery ribs, peeled and cut into 1/2-inch dice

1 medium onion, cut into 1/2-inch dice

1 red bell pepper, cut into 1/2-inch dice

One 16-ounce can plum tomatoes, drained and chopped

1 cup pitted kalamata olives

2 tablespoons chopped parsley

2 tablespoons chopped oregano

One 3-ounce piece aged Asiago cheese, shaved into strips with a vegetable peeler (about 3/4 cup)

Baguette slices, for serving

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