Gina'S Caponato

• 3 eggplants, cut in 1-inch cubes
• enough water to cover eggplant
• 1/2 c. salt
• 1/2 c. olive oil
• 3 medium onions, sliced thin
• 3 stalks celery, sliced very thin
• 3 medium bell peppers, cut in 1-inch pieces
• 1 (8 oz.) jar salad olives
• 1 (8 oz.) jar tomato paste
• 16 oz. can whole tomatoes or 2 to 3 large tomatoes, chopped
• 1 Tbsp. chopped garlic
• 1 tsp. basil
• 1/2 c. white vinegar
• 1/4 c. sugar
• cayenne pepper to taste

1. Soak eggplant in water for 30 minutes; drain.
2. Heat oil in 10 or 12-inch pan.
3. Fry cubes until soft.
4. Remove from pan; place in casserole dish.
5. If needed, add more oil and saute onions, peppers and celery for 10 minutes, stirring.
6. Add remaining ingredients; simmer for another 15 minutes.
7. Pour over eggplant and stir gently.
8. (Served as a vegetable dish or put up in glass and served cold as a salad.)

eggplants, water, salt, olive oil, onions, stalks celery, bell peppers, salad olives, tomato paste, tomatoes, garlic, basil, white vinegar, sugar, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=789464 (may not work)