Caponata

Directions

1. 1
   Cut eggplant quarters into 1/2-inch slices.
2. 2
   In colander, sprinkle with salt and drain one hour.
3. 3
   In 1-quart saucepan over low heat, stir vinegar and sugar until dissolved.
4. 4
   Stir in tomato paste, basil, olives and capers.
5. 5
   Continue heating, stirring occasionally until thickened (about 20 minutes).
6. 6
   In large skillet, heat 1/3 cup oil and fry single layers of eggplant (both sides) until brown, adding more oil as needed until all is cooked.
7. 7
   In same pan, add 2 tablespoons oil.
8. 8
   Over low heat, cook vegetables until tender.
9. 9
   Add tomato mixture and eggplant.
10. 10
    Toss gently. Chill.
11. 11
    Serve with rye bread or pumpernickel.
12. 12
    Makes 2 1/2 cups.