Pre-heat your oven to 350 degrees.
Cut the eggplant into small cubes and using a lined baking sheet, spray with olive oil and place the eggplant onto the baking sheet and roast for 10-15 min, until lightly charred and softened.
In a large sauté pan, heat the EVO over medium heat and add the onions and zucchini. Cook, stirring occasionally until the onions soften about 4-5 minutes.
Add the garlic and cook together for another minute, add a little more EVO and then add the roasted red peppers and eggplant. Cook until tender about 5-6 minutes until all ingredients smell fragrant and are tender.
Season to taste.
Add the tomatoes, sun-dried tomatoes, capers, olives and vinegar. Cook together for 20 minutes until all ingredients are tender and the mixture begins to thicken.
Adjust the seasoning. Remove from heat and fold in the parsley, fresh oregano and toasted pine nuts.
Allow to cool before serving on toasted crostini’s, toasted flatbread and toasted pita.