Ingredients
1#
eggplant, in 3/4-inch cubes
1/2# zucchini, in 3/4-inch cubes
1 green and 1 red bell pepper, seeds and ribs removed, in 3/4-inch
squares
1 onion, coarsely chopped
1# tomatoes, each cored and cut into 6 wedges
1 tsp minced garlic
2 tsp minced fresh oregano
2 tsp minced fresh thyme
1 1/2 tsp salt
1/4 cup olive oil
2 tbsp chopped capers
24 black olives, pitted
1/4 cup minced parsley
red wine vinegar, to taste |
Preheat
the oven to 375 deg.F. In a large bowl, combine the eggplant,
zucchini, green and red peppers, onion, tomatoes, garlic, oregano,
thyme, salt and olive oil. Toss to blend, then transfer the
mixture to a large baking dish, preferably non-metal. Cover
and bake 1 hour, then uncover and bake 1 more hour. Stir gently
a couple of times during the final hour. Let cool completely.
Just before serving, stir in the capers, olives, parsley and
vinegar. Re-season to taste with salt.
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