Caponata

• 2 medium eggplants
• 1 large red pepper, cut into 1 inch squares
• 1 large yellow pepper, cut into 1 inch squares
• 2 medium zucchini, peeled and julienned
• 2 medium white onions, quartered and thinly sliced
• 1/4 cup capers
• 1/2 cup pitted green olives
• 1 (15 ounce) can whole tomatoes, purred
• 1 (15 ounce) can tomato sauce
• 1 tablespoon minced garlic
• 2/3 cup olive oil
• 1/2 cup white vinegar
• 1 tablespoon sugar
• salt and pepper
• fresh parsley (to garnish)
• flat bread or thinly sliced Italian bread

1. Peel eggplant and cut into 1 inch cubes.
2. Put in a strainer and sprinkle with salt.
3. Place a heavy bowl on top to drain out the moisture.
4. Drain for 30 minutes.
5. Rinse thoroughly and dry on paper towels.
6. In a large 11x15 roasting pan, combine eggplant, peppers, zucchini, onions, capers, olives, tomatoes, tomato sauce, garlic and oil.
7. Sprinkle lightly with salt and pepper.
8. Mix together.
9. Combine vinegar and sugar in a saucepan and heat until sugar dissolves.
10. Pour over the vegetables.
11. Mix together.
12. Bake in the oven for 2 to 2 1/2 hours turning vegetables every half hour.
13. Garnish with parsley and serve at room temperature with breads.

eggplants, red pepper, yellow pepper, zucchini, white onions, capers, green olives, tomatoes, tomato sauce, garlic, olive oil, white vinegar, sugar, salt, parsley, bread

Taken from www.food.com/recipe/caponata-57331 (may not work)