Caponata (version XIX)

4 small eggplants
6 tablespoons salt
2 tomatoes
2 tablespoons olive oil
4 peppers
4 zucchini
4 white onions
1/2 cup wine vinegar
1 teaspoon sugar
1 teaspoon capers
1-2 bay leaves
1 cup pitted green olives
1/2 cup olive oil
salt and pepper

Cut eggplant into piece, sprinkle with salt and let it stand with a heavy weight on it for 30 minutes.

Chop up tomatoes, heat oil saucepan and add the tomatoes and cook for 15 minutes.

Cut peppers and zucchini into pieces.

Slice the onions thin.

Pat eggplant dry

Heat vinegar in saucepan over a low flame, dissolve sugar in vinegar and mix together all ingredients and place in a oiled roasting pan and bake in oven at 350 degrees for 1 1/2 to 2 hours turning every 30 minutes.

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