Eggplant Caponata

• 1 large eggplant
• 1 small onion
• 16 ounces canned diced tomatoes
• 1/3 cup pitted green olives (optional)
• 1 teaspoon crushed red pepper
• 1 celery stalk, diced
• 1 tablespoon olive oil
• 1 tablespoon vegetable oil
• 1 tablespoon vinegar
• 1 tablespoon basil (fresh or dry)
• 1/2 teaspoon sugar
• salt to taste

1. Clean and dice eggplant, but do not peel. Sprinkle lightly with salt and set aside for 30 minutes to draw out the moisture. In a saucepan saute onions until softened. Add diced tomatoes with juices and cook until it thickens.
2. Meanwhile, rinse eggplant with hot water (removes bitterness) and pat dry with paper towels.rnIn a large skillet over high heat, heat the olive and vegetable oil. Quickly fry the eggplant pieces until browned.
3. Add the chopped celery and fry tree more minutes.rnPour in the tomato sauce, olives, capers and salt to taste. Mix well and saute for five minutes. Add sugar, vinegar, basil and crushed red pepper. Lower heat; simmer for five minutes. Serve.

eggplant, onion, tomatoes, green olives, red pepper, celery stalk, olive oil, vegetable oil, vinegar, basil, sugar, salt

Taken from food52.com/recipes/34527-eggplant-caponata (may not work)