Caponata

Ingredients

• 1 eggplant, unpeeled, cut into 1 inch cubes
• 1 T salt
• 1 T sugar
• 3 T red wine vinegar
• 2 T tomato paste
• 1/3 c pure olive oil
• 1/2 large onion, coarsely chopped
• 1 c celery, cut on the diagonal into 1/2 inch pieces
• 1/2 green bell pepper, cored and cut into 3/4 inch pieces
• 1/2 red bell pepper, cored and cut into 3/4 inch pieces
• 7 black pitted olives, halved
• 1 c Paradiso brand crushed tomatoes in puree