From Cookbook Author Minnie Giraldi,
adapted by StarChefs
- 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 spoon 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 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 11/2 to 2
hours turning every 30 minutes.