2 eggplants
3 tbsp. salt
1 tomato
2 tbsp. olive oil
2 peppers
2 zucchini
2 white onions
1/2 c. chopped fresh parsley
1/2 c. wine vinegar
1/2 tsp. sugar
1 handful of capers
1/2 c. pitted green olives
1/3 c. olive oil
Salt & pepper to taste

Cut eggplants into cubes; sprinkle with salt and cover with weight. Let stand for 30 minutes. Meanwhile, peel and seed tomato. Heat 2 tablespoons of olive oil in small saucepan. Cook tomato for 10 minutes. Dice peppers and zucchini. Thinly slice onions. Pat eggplants dry with paper towels. Heat vinegar in small saucepan over a low flame. Dissolve the sugar in it.

Mix together all ingredients, including capers, bay leaves, olives, olive oil, salt and pepper in a large oiled roasting pan and bake for 45 minutes in 350 degree oven, turning at least twice.