1/2 c. olive oil
2 lbs. young eggplant, peeled and cubed
4 lg. tomatoes, peeled and chopped
3 lg. green peppers, chopped
3 lg. onions, chopped
2 c. pitted green olives, halved
1/2 c. red wine vinegar
1/4 c. water
2 tbsp. sugar
2 tbsp. capers
1 tsp. pine nuts, crushed
1/2 tsp. oregano
Salt and pepper to taste

In a large, heavy, skillet heat olive oil. Add eggplant and cook, stirring constantly for about 10 minutes. Add tomatoes, peppers, onions, and olives. Cook 10 minutes, stirring a little and remove from heat. Combine in bowl, vinegar, water sugar, adding to vegetable mixture. Add capers, pine nuts, and oregano mixing well and bringing to room temperature. Pour into storage container, cover and refrigerate minimum 12 hours before serving. Add salt and pepper to taste before serving as appetizer.