• 1 lb. plum tomatoes, chopped
• 1 eggplant, in 1/2" pieces
• 2 med zucchini, in 1/2" pieces
• 1 onion finely chopped
• 3 stalks celery, sliced
• 1/2 C. chopped parsley
• 2 Tbs. red wine vinegar
• 1 Tbs. brown sugar
• 1/4 c tomato paste
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 3 Tbs. oil cured black olives, (optional)
• 2 Tbs. capers, (optional)

Combine ingredients except olives & capers. Cook on low for 5 to 6 hours. Stir in olives & capers, if using.