This appetizer is best made a day or two before serving.
Place oil and eggplant into a 1-½-quart microwave dish, cover, and microwave on high for 8 minutes or until softened, stirring halfway through.
Add onion, garlic, pepper, Italian seasoning, salt, and pepper and stir well.
Re-cover and microwave on high for 4 minutes. Add tomatoes, chile sauce, capers, and vinegar, and stir well.
Re-cover and microwave on high for 15 minutes, stirring every 5 minutes. Cool. Garnish with ripe olives and serve at room temperature with crusty French bread.