Caponata

Ingredients

• 2 medium eggplants
• 1 large red pepper, cut into 1 inch squares
• 1 large yellow pepper, cut into 1 inch squares
• 2 medium zucchini, peeled and julienned
• 2 medium white onions, quartered and thinly sliced
• 1/4 cup capers
• 1/2 cup pitted green olives
• 1 (15 ounce) can whole tomatoes, purred
• 1 (15 ounce) can tomato sauce
• 1 tablespoon minced garlic
• 2/3 cup olive oil
• 1/2 cup white vinegar
• 1 tablespoon sugar
• salt and pepper
• fresh parsley (to garnish)
• flat bread or thinly sliced Italian bread