Caponata - cooking recipe

Ingredients

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

Preparation

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