Eggplant Salad - Caponata

• 1 eggplant, peeled if desired, and chopped into 1/2 inch dice
• 1/4 c olive oil
• 1 small onion, peeled and diced
• 1 medium stalk celery, diced
• 1 lb (.5 kg) canned tomatoes, drained and mashed
• 6-8 anchovies (packed in olive oil), mashed
• 2 tbsp (30 ml) sugar
• 1/4 cup (60 ml) good wine vinegar, red or white
• 3 or 4 tbsp (60 ml) capers

1. Dice the eggplant as listed above.
2. Salt generously and put into a colander.
3. Drain for approx 1/2 hour.
4. Put olive oil, onion and celery into a large, heavy fry pan or skillet.
5. Saute until limp.
6. Remove onion/celery.
7. Add eggplant and saute until greyed.
8. Re-add onion/celery and the remaining ingredients.
9. Simmer 10 minutes.
10. Cool.
11. Let sit, preferably let the flavors develop overnight.

eggplant, olive oil, onion, stalk celery, tomatoes, anchovies, sugar, good wine vinegar, capers

Taken from online-cookbook.com/goto/cook/rpage/00089B (may not work)