Caponata(Serves 10 To 15 As Hors D'Oeuvre)

• 1 to 2 lb. eggplant
• 1 Tbsp. salt
• 3 Tbsp. olive oil
• 1 to 2 c. celery, chopped coarsely
• 3/4 c. peeled chopped yellow onion
• 1/3 c. vinegar
• 4 tsp. sugar
• 1 1/2 to 3 c. canned tomatoes, mashed
• 2 Tbsp. tomato paste
• green olives, chopped
• 2 Tbsp. capers
• 4 to 5 anchovies
• salt and pepper to taste
• lettuce
• brown crackers

1. Cut eggplant into cubes.
2. Dust with salt; drain in colander. Saute celery and onion in olive oil for about 15 minutes.
3. Saute eggplant for 10 minutes.
4. Place all in a 2-quart kettle.
5. Add balance of ingredients, except salt and pepper.
6. Simmer for 20 minutes, or until liquid evaporates.
7. Season with salt and pepper. Chill.
8. Serve on lettuce with brown crackers.

eggplant, salt, olive oil, celery, yellow onion, vinegar, sugar, tomatoes, tomato paste, green olives, capers, anchovies, salt, brown crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=696082 (may not work)