Moroccan Eggplant Appetizer

• 2/3 cup olive oil
• 1 large eggplant, peeled and cut into 1/2-inch dice
• 1 medium zucchini, 1/2-inch dice
• 1 medium yellow onion, 1/2-inch dice
• 1-2 garlic cloves, minced
• 1 15-oz can diced tomatoes and their juices
• 1/4 cup pimento-stuffed green olives (sometimes called "Spanish" olives), chopped coarsely
• 2 tablespoons capers, drained
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• 2 tablespoons minced fresh Italian parsley, plus more for garnish
• 1/2 teaspoon fines herbs
• kosher salt and freshly ground black pepper, to taste

1. Heat olive oil in a large skillet over medium-high heat.
2. Add eggplant and saute 3-5 minutes, till slightly softened.
3. Turn heat to medium and add all remaining ingredients. Cook 15-20 minutes, stirring occasionally, until most of the liquid has evaporated and the vegetables are soft, yet still have some structure.
4. Taste for seasoning and adjust as needed. Garnish with extra chopped parsley.
5. Serve warm or at room temperature, with pita bread cut into triangles. I also like to serve this with simply grilled fish or lamb chops. I've also been known to toss it with hot pasta for an easy, vegetarian dinner.

olive oil, eggplant, zucchini, yellow onion, garlic, tomatoes, green olives, capers, red wine vinegar, sugar, fresh italian parsley, fines herbs, kosher salt

Taken from food52.com/recipes/30445-moroccan-eggplant-appetizer (may not work)