Yields
4 servings
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ingredients
4
small eggplants
6
Tbsp salt (90 grams)
2
tomatoes
2
Tbsp olive oil (30 milliliters)
4
peppers
4
zucchini
4
white onions
½
cup wine vinegar
1
tsp sugar (5 grams)
1
spoon capers (20 grams)
2
bay leaves
1
cup pitted green olives
½
cup extra virgin olive oil
Salt
Pepper
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directions
Step 1
Preparation time is 180 minutes.
Step 2
Preheat oven to 375 degrees Fahrenheit.
Step 3
Cut eggplant into piece, sprinkle with salt and let it stand with a heavy weight on it for 30 minutes. Chop up the tomatoes, heat oil in the saucepan then add the tomatoes and cook for 15 minutes.
Step 4
Cut peppers and zucchini into pieces. Slice the onions thin. Pat eggplant dry.
Step 5
Heat vinegar in saucepan over a low flame, dissolve sugar in vinegar and mix together all ingredients and place in an oiled roasting pan and bake in the oven at 350 degrees for 1 1/2 to 2 hours turning every 30 minutes.