Eggplant Caponata

Ingredients

• Extra virgin olive oil
• 2 large Eggplants Unpeeled, chopped fine
• 1 large Red bell pepper Chopped fine
• 1 medium Green pepper Chopped fine
• 2 Red onion Chopped fine
• 3 tablespoons Garlic minced
• 4 tablespoons Capers Half of them chopped
• 6 Anchovy fillets Chopped fine
• 3/4 cups Brown sugar
• 1/2 cup Red wine vinegar
• 3/4 cups Tomatoes Peeled and pureed
• 1/3 cup Balsamic Vinegar
• 1/3 cup Olive oil
• 1 teaspoon Salt
• 1 tablespoon Honey
• 1 cup Pitted green olives
• 3/4 cups Fresh basil chopped
• 2 tablespoons Fresh oregano chopped
• Salt and freshly groung pepper To taste