Caponata

2 small eggplants
4-5 peppers (red, orange or yellow), roughly chopped
1 large onion, chopped
1 clove garlic, minced
1/2 cup raisins
1 can tomato paste
1 large can Roma tomatoes
1-2 tablespoons balsamic vinegar
Salt and pepper
Oil

Pour 1-2 tablespoons of oil in a large frying pan. Saute onions. Remove when soft and brown to a large serving bowl.
Pour some more oil into pan and saute peppers. When peppers are almost done, toss in garlic and raisins. When peppers are soft, place them in the serving bowl with the onions. Add a bit more oil to the pan and saute the eggplant. Add salt and pepper to taste. When eggplant is soft and cooked through, put the onions and peppers back in the pan. Add the tomatoes and tomato paste and balsamic vinegar. Cook for five minutes. Place back in serving bowl.
Cool before serving. Should be served at room temperature. This dish also tastes better after a day or two.
Can be served as a vegetable or can be put over pasta.