Caponata

Ingredients

• 3 lb. eggplant, in 1/2-inch cubes
• 2 Tbsp. coarse salt
• 1 c. olive oil
• 2 celery stalks, finely diced
• 3 plum tomatoes, seeded
• 1 onion, finely chopped
• 2 large cloves garlic, minced
• 1 1/2 tsp. sugar
• 3 Tbsp. red-wine vinegar
• 2 Tbsp. capers, rinsed
• 2 Tbsp. oil-cured black olives, pitted and chopped
• toasted sliced French bread