Eggplant Caponata and more

This is one of those recipes I came across while reading an old cook book on Italian cuisine. I got instantly curious and had to try it. It turned out fantastic and really delicious. I have used it many times, however I decided to expand on the recipe and do more with it, or just not limit myself to eggplant. I used more vegetables than original recipe. I added peppers zucchinis and more tomatoes in addition to increasing the capers and pine nuts. Here is what happened.

I modified to this

2 large diced eggplant in 2 cm

2 chopped onions

2 large peppers

2 large zucchinis

2 diced celery stalk

4 skinless diced tomatoes

1/4 cup of capers

1/4 cup of pine nuts

3 tablespoons sugar dissolved in

1/3 cup wine vinegar

I follow original recipe for the most part. I cook everything together. Even though it calls to remove the eggplant, I don't. I saute the veggies together . Instead of canned tomatoes, here I used fresh but peeled, since we have such an abundance of them this summer but canned is fine, too.

Make scrumptious appetizer or side dish. 

 That is what it looks like