1 eggplant
1 onion
2 zucchini
2 potatoes
1 pepper
1/3 c black olives
1/3 c pine nuts
10 cherry tomatoes
1/3 c capers
Handful of basil

Cube the eggplant add salt and let it sweat out the liquid. Dice the potatoes, cubed the zucchini, dice the pepper.
Sauté the onion and potatoes until soft – a few minutes. Add the zucchini and eggplant and cook for a few minutes. Then add tomatoes, capers, and olives. Keep stirring and then add a little liquid and the rough chopped basil and the pine nuts. Finish in the oven or on the stove top.