Italian Pickled Veggies (AgroDolce)

Italians love pickled vegetables as they are not too prone to eating raw veggies other than green salads.  Italians use what is called an AgroDolce or Sweet and Sour Sauce for pickling and I like this much better than a basic sour pickling sauce. You can use any vegetables, I give a list of my favorites. These will keep tightly sealed for a week in the fridge.  These are best eaten at room temperature as an antipasto.  If you would like a canning version Of Italian AgroDolce see my Mama's Caponata Recipe!
Ingredients (Pickling Liquid)
4 tablespoons white wine vinegar
4 tablespoons sugar
Ingredients (Vegetables)
olive oil for frying
1 -2 pounds vegetables: eggplants cubed, zucchini sliced in rounds, onions (white cipolline), cauliflower (separated into florets), carrots (peeled and cut a an angle for oblong slices)
Directions
Heat the olive oil, fry the vegetables over medium/high heat until tender.
Meanwhile melt the sugar in the vinegar in a small sauce pan over low heat.
Pour over the vegetables in the sauce pan and cook together for a minute or two.
Taste to see if you need saltiness and add salt if you like.
Additional Tweaks: You can add some additional flavorings near the end of cooking the vegetables. Pine nuts, raisins, anchovies, and capers are some traditional things to add to agrodolce  but be creative and see what you can come up with!