Using a food processor slice the peppers and the onions and the eggplants in very thin strips.

Spread some salt over the eggplants and let them release their bitter liquid. Let rest 30 minutes and rinse briefly.

Place all the vegetables in a large glass pan and marinade with extra virgin olive oil, salt, pepper, juniper, rosemary, sage and bay leaves. Sprinkle with some white wine and let rest for at least 2 hours.

Set apart the vegetable marinade juices.

In the meantime, heat a large non stick skillet and wilt for 5 minutes the vegetables all together without browning.

Add the juice, cover and cook for additional 15 minutes adding some water if necessary.

Let evaporate the liquid in excess stirring occasionally.

Serve hot with as side for your entrée or as main course with steamed rice.

You can spice it up using some hot pepper.

Caponata can also be easily turned into a good sauce for your pasta.