Moroccan Eggplant Appetizer

Ingredients

• 2/3 cup olive oil
• 1 large eggplant, peeled and cut into 1/2-inch dice
• 1 medium zucchini, 1/2-inch dice
• 1 medium yellow onion, 1/2-inch dice
• 1-2 garlic cloves, minced
• 1 15-oz can diced tomatoes and their juices
• 1/4 cup pimento-stuffed green olives (sometimes called "Spanish" olives), chopped coarsely
• 2 tablespoons capers, drained
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• 2 tablespoons minced fresh Italian parsley, plus more for garnish
• 1/2 teaspoon fines herbs
• kosher salt and freshly ground black pepper, to taste

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