Caponata - cooking recipe

Ingredients

1 eggplant, cubed
4 green peppers, sliced
4 sticks celery, cubed
2 onions, sliced
1 1/2 c. tomato sauce
2 Tbsp. capers
2 Tbsp. wine vinegar
3 Tbsp. black olives (add last)

Preparation

Cut off stems and take out seeds of hot cherry peppers.
Mix 2 parts water to one part vinegar.
Soak pepper shells in brine for 12 hours.
Drain well.
Stuff with 1 to 2 anchovies, depending on size of pepper.
Ready to eat or put in jar and cover with oil to seal.
Amounts depend on quantity desired.