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Ingredients

• 1 pound roma tomatoes, cut into 1/2-inch pieces
• 12 ounces eggplant, cut into 1/2-inch pieces
• 12 ounces zucchini, cut into 1/2-inch pieces
• 1 1/2 cups sliced celery (3 stalks)
• 3/4 cup finely chopped onion
• 1/2 cup snipped fresh Italian (flat-leaf) parsley
• 1/4 cup raisins
• 1/4 cup tomato paste
• 2 tablespoons red wine vinegar
• 1 tablespoon packed brown sugar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons chopped pitted ripe olives (optional)
• 2 tablespoons drained capers (optional)

Description

Better Homes And Garden