Caponata

Directions

1. 1
   Wash and dice eggplant.
2. 2
   Salt and layer for 1 hour.
3. 3
   Rinse. (Takes away bitterness.)
4. 4
   Fry onion; add peeled, chopped tomatoes, diced celery, pitted olives and capers.
5. 5
   As soon as tomatoes are cooked, remove from heat.
6. 6
   Rinse and dry eggplant.
7. 7
   Fry in hot oil until golden brown.
8. 8
   Put into tomato mixture.
9. 9
   Add vinegar and sugar.
10. 10
    Stir and cook five minutes.
11. 11
    Serve hot or cold.