Preheat oven to 400 degrees. Mist a large, shallow (12- by 17-inch or equivalent) roasting pan with non-stick spray and set aside.
In large bowl, toss eggplant, zucchini, onion, red pepper, celery, capers, pine nuts and olives with olive oil. In food processor or blender, whirl tomatoes, sugar, cocoa powder and vinegars until combined and chunky; pour over vegetables and stir to combine.
Turn into prepared pan and roast for 90 minutes, stirring well after 30 minutes and after 60 minutes. At first the vegetable mixture will fill the pan, but it will cook down over time.
While that is roasting, cook half the bag (8 ounces) of Country Mix blend in a pot of salted gently boiling water, for 25 minutes. (Save rest of greens for another use). Drain in colander, and when caponata is done, stir the cooked greens into the caponata.
Serve in a bowl as a dip or appetizer, and encourage guests to spread it on baguette slices, dip into it with crackers or celery sticks.
Serves 8 as an appetizer or 4-5 as a main dish (if you add chicken).
Note: To turn this into a main course, add 2-3 pounds of bone-in chicken (skin off for less fat) to the roasting pan after the 45-minute mark; nestle the chicken pieces into the vegetables. Bake the chicken with the vegetables for the last 45 minutes of cooking time. You may also turn the caponata into a topping for cooked pasta by adding a bit of water after it is done, to make it slightly looser.