Makes 10 cups

INGREDIENTS:

1 lb eggplant, 1/2-inch dice
1/4 tsp salt
1 lb zucchini, 1-inch dice
1 lb yellow squash, 1-inch dice
1/2 lb yellow onion, 1-inch diced
1/2 lb red bell pepper, 1-inch dice
1/4 cup organic extra virgin olive oil
1 lb Roma tomatoes, 1-inch dice
2 TB minced fresh garlic
3 TB minced fresh oregano
1/4 tsp freshly ground black pepper
3 oz baby nonpareil capers, drained

DIRECTIONS:

Preheat oven to 400°F. Dice eggplant first. Combine with salt, set aside in a colander to drain. Prepare remaining ingredients. Combine tomatoes, garlic, oregano and black pepper, set aside. Combine eggplant, squash, onion and bell pepper, with olive oil. Place in roasting pan. Bake 45 minutes, stir once during cooking. Stir in tomato mixture, bake 20 minutes. Stir in capers.