Caponata Recipe

Ingredients

• 1 eggplant, unpeeled, cut into 1-inch cubes
• 1 Tablespoon salt
• 2 Tablespoons sugar
• 3 Tablespoons red wine vinegar
• 2 Tablespoons tomato paste
• 1/3cup olive oil
• 1 onion, coarsely chopped
• 1 cup celery, cut into 1/2-inch pieces
• 1/2 green pepper, cut into small pieces
• 1/2 red bell pepper, cut into small pieces
• 7 black pitted olives, pitted
• 1 cup crushed tomatoes in puree