1 lg. eggplant
Salt
Pepper
3/4 c. olive oil
2 peppers, orange or red
1 onion, chopped
1 lb. canned tomatoes
2 tbsp. red wine vinegar
1 tbsp. sugar
1 clove garlic, crushed
1 tbsp. capers
12-15 black olives

Cut the eggplant in half and cover with salt. Place on drained board for half hour. Rinse dry and cut into cubes. Heat oil in a large pan and add the onion and peppers. Cook on low for 5 minutes. Stir. Add eggplant and cook for 5 more minutes. Then add tomatoes and the remaining ingredients except for the olives and capers. Cook for 2 minutes. Cut olives in fourths, then add the olives and capers to the pan. Simmer for 15 minutes or until liquid is evaporated. Adjust the seasonings to your taste. Serve hot or cold. Serves 6.