The winner of the #ILoveSanMarzanoDOP recipe contest by Julie S. of Seattle, Wash.
Sprinkle 1 tsp. salt on peeled, cubed eggplant and let sit for 15 min in sieve or on paper towels. Rinse the eggplant and pat dry.
Sauté eggplant in olive oil until soft, 5-10 min. Remove eggplant from pan. Sauté onion and bell pepper in the same pan until soft, in remaining oil, or add more oil as needed.
Add olives, capers, tomatoes (mash them to break up the whole tomatoes), vinegar, oregano, salt and pepper, and sauté for 2 more minutes. Add reserved eggplant and stir. Heat and simmer for 20-30 mins. until thickened. Add salt and pepper to taste. Set aside.
Fill a large pot with water, bring the water to a boil, and boil the pasta shells for 9 minutes or according to package directions so that they are soft and pliable but not soggy.
Mix remaining ingredients for the filling. Stuff the cooked shells with 1-2 tbsp. filling each.
Pour approximately half of the tomato sauce into an 8" x 11" baking dish. Arranged stuffed shells on top of the sauce. Pour remaining sauce over the shells. Bake at 375 degrees for 30 min or until bubbling.