1/4 c. oil
2 med. green peppers, cut into 1 inch sq.
1 med. yellow squash, cut into 1 inch cubes
3 tbsp. capers
1/2 tsp. sugar
1/4 tsp. oregano leaves
1/4 basil leaves
1/4 tsp. salt
2 tomatoes, cut up
Dash of pepper
1 tsp. vinegar or lemon juice

In medium skillet, cook green peppers and squash in oil for 5 minutes or until tender. Add remaining ingredients; mix lightly. Simmer, covered for 5 minutes or until tender.