1 med. eggplant, peeled and cut into 3 inch strips, 1/2 inch thick
2 med. zucchini, peeled
2 med. onions, thinly sliced
2 med. green peppers, sliced
1 clove garlic, minced
1 c. sliced stuffed green olives
1 sm. can sliced black olives
3 med. tomatoes, peeled and cut into strips
1 sm. jar pimento sliced
1/4 c. fresh parsley
2 tsp. salt
Black pepper
2 tsp. cayenne
2 tbsp. capers
1/4 c. red wine

In a large skillet, saute eggplant strips about 1 minute or until lightly browned. Remove and set aside as they brown. In the same skillet cook peppers and onions until tender. Add garlic. Place tomato strips on top; cook covered 5 minutes. Gently stir in eggplant, olives, parsley, pimento, salt and pepper. Simmer covered 20 minutes, uncovered and add red wine and capers. Cook 5 minutes longer basting frequently with juices.

Let stand overnight or chill and serve cold the same day. (For those hot summer days!)