1. Prepare the Vegetables:

• Peel and dice the eggplant: Peel the eggplants and cut them into bite-sized cubes. To reduce bitterness, you can sprinkle the diced eggplant with salt and let it sit for about 10-15 minutes, then rinse and pat dry with a paper towel.
• Chop the peppers, onion, and tomatoes: Dice the bell peppers and onion into small pieces. If using fresh tomatoes, chop them into chunks. If using canned tomatoes, drain most of the juice and set aside.
• Prepare the garlic and olives: Mince the garlic and chop the olives into smaller pieces if they’re large.

2. Cook the Eggplant:

• Sauté the eggplant: In a large, deep pan or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced eggplant and cook for about 8-10 minutes, stirring occasionally, until the eggplant softens and begins to brown. If needed, add a little more olive oil during cooking to keep the eggplant from sticking.

3. Cook the Other Vegetables:

• Sauté the onion and garlic: In the same pan, add the diced onion and minced garlic. Sauté for 3-5 minutes, until the onion softens and becomes translucent.
• Add the bell peppers: Stir in the chopped bell peppers and cook for an additional 5 minutes until they begin to soften.

4. Add the Tomatoes and Simmer:

• Add the tomatoes: Add the chopped fresh tomatoes (or canned tomatoes) to the pan and stir. If you’re using canned tomatoes, break them up a little with the back of the spoon to help them cook down.
• Season and simmer: Stir in the capers, olives, oregano, and basil (if using), then season with salt and pepper to taste. Add a splash of red wine vinegar to balance the flavors. Let the mixture simmer uncovered for about 20-30 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together. The sauce should thicken, but there should still be some moisture left.

5. Finish and Serve:

• Taste and adjust seasoning: Taste the kapunata and adjust the seasoning with more salt, pepper, or vinegar if needed. If you like, you can add a drizzle of extra virgin olive oil for richness.
• Serve: Let the kapunata cool slightly before serving. It’s traditionally served at room temperature, which allows the flavors to fully develop. Garnish with fresh basil or parsley, if desired.
• Pair with bread or pasta: Serve the kapunata with slices of crusty bread for dipping or as a side dish with pasta or grilled meats.