Caponata
2 medium eggplanst about 2 lb total
2 medium zucchini
2 large red or yellow bell peppers
1 onion
2 large tomatoes (I used stewed tomatoes)
½ cup wine vinegar
2 tsps sugar
1 bay leaf
½ cup olives (sometimes I leave this out)
¼ cup olive oil
Cut eggplant into 1 inch cubes. Sprinkle with salt. Let stand for 20 minutes. Rinse and pat dry. Cut zucchini into slices. Slice peppers and onion. Place eggplant, zucchini peppers and onion in a large roasting pan.
Combine tomatoes, vinegar and sugar. Put on vegetables with bay leaf, olives and oil. Mix to blend. Bake in a 400 oven, stir every half hour until vegetables are soft and liquid evaporates. I did it on stove top instead, hardly stirring, until tender and liquid had evaporated. Leave some liquid.