Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        unpeeled eggplant -- cut in>>>
     3/4                cubes
   1      tablespoon    kosher salt
     1/2  cup           olive oil
   1      cup           coarsely diced onion
   4      medium        sweet red peppers cut>>
                        into 3/4" squares -- (2 1/2 c.)
   1      cup           celery -- coarse dice
   8      medium        ripe Italian tomatoes>>
                        pureed to make 2 c. puree.
     1/4  cup           red wine vinegar
   2      tablespoons   sugar
     1/2  teaspoon      minced garlic
     1/4  cup           black olives -- pitted, sliced,
   3      tablespoons   capers*
                        salt and ground black pepper

Preparation:

* if using salted Italian capers, rinse off salt and allow capers to sit in water for 1 hour before use Sprinkle the eggplant with the coarse salt and toss the cubes. Let them drain in a colander for 1/2 hr., then pat dry with paper towels. Preheat oven to 375 F. Heat olive oil in a 12" skillet and sauté‚ onion, peppers, and celery over med. high heat for 5 min., stirring. Add the eggplant and toss for another 5 min. Add the tomato puree, wine vinegar, sugar, and garlic and stir for 2 min. longer. In the skillet (if it's ovenproof) or baking dish, bake the caponata, uncovered for 20 min. Add the olives and capers and stir well. Bake 15 min. more, or until most of liquid has evaporated. Cool the caponata, then taste and season with salt and pepper. Refrigerate, covered, for 24 hrs. before serving. Caponata will keep for at least a week in the 'fridge, or 6 mos. frozen. Yield: about 6 cu