3 lg. or 4 med. green peppers
2 lg. eggplants
1 tbsp. dried coriander
1 tbsp. dried dillweed
1 tbsp. dried dillseed
1 tbsp. leaf sage
1 tbsp. caraway seeds
3 sprigs fresh or 1 tsp. dried thyme
1 sprig fresh or 1 tsp. dried rosemary
5 cloves garlic, coarsely chopped
3 c. water
1 c. white vinegar
1 1/3 c. olive oil
Salt and pepper to taste
Juice of 1 lemon
3 c. peeled, chopped red ripe tomatoes
1 tbsp. sugar
24 pitted black olives

Core and seed peppers and split them in half. Cut them lengthwise into 20 or 30 strips. Trim ends off eggplants, but do not peel, cut into 1 inch cubes. Place coriander, dillweed, dillseed, sage, caraway, thyme, rosemary and garlic on 8 inch square of cheesecloth. Gather up corners and tie with string to make sachet. Combine water, vinegar, oil, sachet, salt, pepper and lemon juice in large kettle or casserole. Add eggplant, green pepper, tomatoes and sugar. Cover and cook over high heat about 30 minutes. Add olives and cook 5 minutes longer. 8 to 10 servings.