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Hot Eggplant Dip (fish*)

1 large onion, diced
2 teaspoons minced garlic
2 medium green bell peppers, minced
1/2 cup olive oil
8 cups peeled and diced eggplant
1 1/2 (10 ounce) can diced tomatoes, drained
1 tablespoon sugar
1/2 cup catsup
1 tablespoon Worcestershire sauce*
2 1/2 teaspoons salt
3 tablespoons dry white wine
1 (2 1/4 ounce) bottle small capers, drained, optional

In very large, heavy skillet, cook the onion, green pepper and garlic in olive oil over medium heat until the onion is golden, stirring constantly. Add eggplants to onion mixture and cook for 20 minutes, stirring constantly. Add the tomatoes, sugar, catsup, Worcestershire sauce, salt and wine. Allow mixture to cook slowly until fairly thick and eggplant is tender. Cooking time is about 30 to 40 minutes longer. Stir occasionally. Taste and add more salt if needed. Add the well-drained capers. Serve with bread sticks or pita. This is a dip that can also be served cold. It can be made ahead of time and refrigerated or frozen and then reheated or served cold. Serves 10 to 12.