Instructions: In a large skillet cook eggplant and onion in hot oil over medium heat for 5 to 6 minutes, or until just tender. Stir in tomatoes, sweet pepper, wine vinegar, tomato paste, sugar, salt and ground red pepper. Cook, uncovered, over low heat for 3 minutes, stirring occasionally. Remove from heat. Stir in olives, basil or parsley and capers. Cover; chill 2 to 24 hours.

Let stand at room temperature for 30 minutes, before serving. Top with fresh parsley sprigs, if desired.

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