4 1/2 ounces jar pimento stuffed olives halved crosswise
In 8-quart Dutch oven or large saucepot over high heat, in hot olive oil, cook eggplant, zucchini, mushrooms, onions, celery and garlic 10 minutes, stirring occasionally. Stir in red wine vinegar, capers, salt, sugar and pepper into mixture in the Dutch oven. Reduce heat to low; cover and simmer 5 to 10 minutes until vegetables are fork tender.
Stir in tomato chunks and the halved olives. Heat to boiling over high heat.
Spoon vegetables into large bowl; cover and refrigerate at least 3 hours or until mixture is chilled.
Serve with pita bread wedges or slices of roasted lamb. This is also great as a first course or as an accompaniment for cold, sliced meats.