Serve This Crunchy Dip On A Bed Of Curly Endive Along With Crackers. Don’t Overcook The Veggies – They Should Remain Crisp. This Dish Improves With Age & Will Keep Refrigerated For Up To 2 Weeks.

¼ Cup Olive Oil
1 Eggplant, Peeled & Cut Into ½-inch Dice
2 Each Sweet Red & Green Peppers, Cut In ½-inch Dice
1 Dried Chili Pepper, Crushed
1 Onion, Diced
1 Cup Diced Celery, In ½-inch Cubes
3 Cloves Garlic, Minced
½ Tsp Each Dried Basil, Oregano & Thyme
¾ Cup Red Wine Vinegar
1 Cup Pitted Black Olives
¼ Cup Capers
¼ Cup Chopped Fresh Parsley
1 Tbsp Sugar
2 Tbsp Lemon Juice

In Large Skillet, Heat Oil; Sauté Eggplant For 2 Minutes. Add Red & Green Peppers, Chili Pepper & Onion; Sauté For 2 Minutes. Add Celery, Half Of The Garlic, All Of The Basil, Oregano & Thyme; Sauté For 2 Minutes.

Add Vinegar To Skillet & Bring To Boil.  Remove From Heat & Stir In Olives, Capers, Parsley, Sugar, Lemon Juice & Remaining Garlic. 

Transfer To Bowl & Marinate In Refrigerator For 24 Hours. 

Makes 5 Cups.