In a very hot pan, separately cook the vegetables over a medium-high flame with a bit of the olive oil. Cook the onions
and the garlic together in the same pan in a little more oil. Set all cooked vegetables aside in a large bowl.
Make the "agrodolce": Combine vinegar and sugar in a small saucepan
and reduce by half over medium-high heat for 3 to 4 minutes.
While vegetables are still warm, combine with the roasted peppers, olives, and capers
. Pour the "agrodolce
" vinegar over the vegetable mixture and toss to coat. Add salt and pepper to taste. Add the chopped herbs
and marinara sauce
Serve the caponata
at room temperature.