Olive oil
Chopped garlic
Chopped onions (optional)
Crushed red pepper (optional) or minced chili
Diced eggplant
Diced zucchini
Chopped green pepper
Chopped tomatoes
Black pepper

In Dutch oven, heat olive oil; saute garlic, onions and chili. Add eggplant, pepper, zucchini and tomatoes; simmer up to an hour (add tomato paste if too watery). (Wine may be added during last 10 minutes.)

Vary versatile: Serve over rice or couscous; add oregano and serve over pasta shells or spaghetti; serve with omelets; add curry powder if desired.

As an appetizer (caponata) : Drain; add a splash of red wine vinegar and some sliced olives, capers, chopped celery; chili, add basil or oregano; spread on crackers. Freezes well.