Caponata

Ingredients

• 1/2 cup extra virgin olive oil
• 1/3 cup corn oil
• 8 whole cloves garlic
• 1 medium white onion, thinly sliced
• 1/2 yellow bell pepper, sliced
• 1/2 red bell pepper, sliced
• 1/4 cup jalapeno pepper, diced
• 2 cups yellow squash skin-on, sliced
• 2 cups zucchini skin-on, sliced
• 2 cups eggplant skin-on, diced
• 2 cups tomatoes, peeled and diced
• 1/4 cup basil leaves
• salt and pepper to taste