Autumn Vegetables with Capers

2 red onions, peeled and sliced in eighths
6 cloves garlic, peeled and sliced
3 tablespoons olive oil
1 medium eggplant, diced
1 red and 1 yellow capsicum, deseeded and sliced
4 medium courgettes, cut diagonally into chunks
3 tablespoons tomato paste
6 vine-ripened tomatoes, skinned, deseeded and roughly chopped
3 tablespoons white balsamic vinegar
salt and freshly milled pepper
3 tablespoons salted capers, well rinsed and drained
basil or parsley

Heat the oil in a large deep frying pan and sauté the onions and garlic over a medium heat till the onion is tender. Add the eggplant, turn up the heat and cook for about four minutes, stirring from time to time. Add the capsicum and courgettes and cook for a further four minutes then add the tomatoes and tomato paste. Stir in the vinegar, cover and bring to the boil then turn back the heat and simmer for 25 minutes. Check and stir from time to time, adding a little water if required, but aim for a thickish sauce at the end. Add salt and pepper as desired. Ten minutes before serving, stir in the capers.

Ladle into a large serving dish and sprinkle with some chopped basil or parsley.