2 cups sliced onions
6 Tbsps. extra virgin olive oil
3 large cloves of garlic, mashed
1 tsp. salt
2 cups sliced green bell peppers
1 lb. zucchini, cut into 1 1/2 x 1/4 x 1/4 inch strips
1 large eggplant, unpeeled and cut into cubes
1 lb. fresh green beans
4-5 Tbsps. white vinegar
1 (15 oz.) can tomato sauce
1 (10 oz.) can tomato puree
1-2 Tbsps. sugar
Salt and fresh ground black pepper to taste
1 lb. fresh tomatoes, chopped

Saute onions until glossy, add garlic, salt, pepper, zucchini, eggplant and green beans. Sprinkle vinegar over top, cover and cook 10 minutes. Add tomato sauce, puree, sugar and season to taste. Cover and simmer on very low heat 35-45 minutes. Peel, core and chop tomatoes, add to mixture, stir and remove from heat. Let stand in warm place 1 hour before serving. Good at room temperature or cool. Can be kept in refrigerator for at least a week. Makes a nice side dish or can be served as an antipasto with cheese and a glass of white wine for a light lunch.