Ratatouille meet Puttanesca

Ingredients

• 1 head of garlic + 5 cloves
• 2 fairly large zucchini, diced about 1/2 inch
• 1 eggplant, peeled and diced
• 1 red bell pepper, diced
• 1 large sweet onion, roughly chopped
• 12 oz frozen artichoke hearts
• 1/3 cup 2 Tbsp olive oil
• 1/4 cup capers, rinsed
• 3/4 cup kalamata olives, chopped
• 3/4 teaspoon Italian seasoning
• 1/3 to 1/2 cups balsamic vinegar
• 12 oz canned San Marzano tomatoes

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