Eggplant Dip

1 large onion
2 cloves garlic
2 medium green bell peppers
1/2 cup olive oil
8 cups diced eggplant
1 1/2 (10 ounce) cans Ro-Tel tomatoes, drained
1 tablespoon granulated sugar
1/2 cup catsup
1 tablespoon Worcestershire sauce
2 1/2 teaspoons salt
3 tablespoons dry white wine
1 (2 1/4 ounce) bottle small capers, drained

Peel onion and garlic. Remove seeds and tough white part of green peppers. Mince onion, garlic and green peppers. In very large, heavy skillet, cook these in olive oil over medium heat until onion is golden, stirring constantly. Peel and dice eggplants. Add eggplants to onion mixture and cook for 20 minutes, stirring constantly.

Add Ro-Tel tomatoes, sugar, catsup, Worcestershire sauce, salt and wine. Allow mixture to cook slowly until fairly thick and eggplant is tender. Cooking time is about 30 to 40 minutes longer. Stir occasionally. Taste and add more salt if needed. Cool and add well-drained capers.

Refrigerate or freeze until used.

Yields 3 pints, making about 65 to 70 servings. Serve warm from a chafing dish or at room temperature on toasted rye rounds.