1/2 cup olive oil, for frying (plus more if needed) |
3 medium eggplants, cut into small dice |
3 small green zucchini, quartered and cut into 1/4-inch pieces |
3 small yellow squash, quartered and cut into 1/4-inch pieces |
2 onions, chopped 1/4-inch pieces |
6 celery ribs, cut into 1/4-inch slices |
3 garlic cloves, thinly sliced |
1 1/2 cups red wine vinegar |
2 tablespoons sugar |
1 cup roasted red pepper, thinly sliced |
1 cup kalamata olive, pitted and chopped |
1 cup capers |
salt & freshly ground black pepper |
2 tablespoons chopped fresh parsley leaves |
2 tablespoons chopped fresh oregano leaves |
2 cups prepared marinara sauce |
1 (14 ounce) can diced tomatoes |
