Caponata

Ingredients

• ½ cup chopped celery
• ¹/₈ teaspoon pepper
• ¼ teaspoon salt
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 teaspoons salt
• 1 tablespoon olive oil, divided
• 1 (1-pound) eggplant, cut into 1/2-inch cubes
• + 6 more ingredients
• • ¾ teaspoon dried basil
  • 1 tablespoon capers, drained
  • 2 tablespoons red wine vinegar
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 2 teaspoons sugar

Sprinkle salt over eggplant; stir well. Place eggplant in colander, and let stand 1 hour. Rinse well; drain. Combine tomato and next 6 ingredients in a medium bowl; stir well, and set aside. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add eggplant, and cook, stirri...

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