From: Jenny Finch
red, green, and/or yellow pepper
eggplant
yellow and/or green zucchini
onion
mushroom
carrot
The Sauce:
8 cloves garlic
2 large cans tomatoes
1 tablespoon capers
1/4 cup balsamic vinegar
1/4 cup sugar
2 tablespoons cocoa powder
chopped olives (Kalamata optional)
1/2 cup basil
salt to taste
Use combination/portions of vegetables to make 8-10 cups. Heat oven to 450 degrees or use BBQ to grill vegetables. If using oven, roast on cookie sheets (sprayed) 20-30 minutes until browned.
Meanwhile, make the sauce.
Blend garlic, tomatoes and capers together. Heat the vinegar with sugar in pan. Boil until syrupy 5-7 minutes.
Add cocoa powder and tomato mixture. Simmer until thickened a bit (20 minutes).
Add chopped grilled vegetables, olives basil and salt to taste. Simmer to blend flavors.
Taste improves over night.