TOMATOES WITH EGGPLANT CAPONATA

3 tbsp. extra virgin olive oil
4 cloves garlic, chopped
1 bell pepper, seeded and diced into 1/4" pieces
1 cubanelle pepper, seeded and diced into 1/4" pieces
1 sweet onion, diced into 1/4" pieces
1/2 c. large green olives, chopped
3 tbsp. capers
1/4 c. golden raisins
1 medium firm eggplant, diced into 1/4" pieces
kosher salt
1 handful parsley, chopped
2 or 3 large tomatoes, scooped out and salted

Heat a big pot over medium heat. Add oil and garlic. Add peppers and onion and then increase heat slightly. Let cook until they begin to soften, about 5 minutes. Stir in the olives,capers, and raisins. Salt the diced eggplant and stir into the pot. Add diced tomatoes and stir well to combine. Cover pot and cook 15-20 minutes, or until vegetables are tender. Stir in parsley and remove pot from heat.

Spoon mixture into tomatoes.