Ratatouille

Ingredients

• 2 1/2 pounds eggplant, scrubbed, unpeeled and cut into 1-inch cubes
• 7 sprigs of fresh dill, tough stems removed
• 2 1/2 pounds zucchini, washed, trimmed and cut into slices 1/4-inch thick
• 1 1/4 pounds onions, peeled and sliced 1/4-inch thick
• 3 green peppers, seeded, cored and cut into 1-inch pieces
• 2 large or 3 medium-sized cloves garlic, put through garlic press
• 6 sprigs fresh parsley
• 1 teaspoon dried oregano
• 1 pound fresh, ripe plum tomatoes
• 3 tablespoons drained capers
• 6 to 8 tablespoons distilled white vinegar
• Freshly ground black pepper to taste