Caponata(Serves 10 To 15 As Hors D'Oeuvre) - cooking recipe

Ingredients

1 to 2 lb. eggplant
1 Tbsp. salt
3 Tbsp. olive oil
1 to 2 c. celery, chopped coarsely
3/4 c. peeled chopped yellow onion
1/3 c. vinegar
4 tsp. sugar
1 1/2 to 3 c. canned tomatoes, mashed
2 Tbsp. tomato paste
green olives, chopped
2 Tbsp. capers
4 to 5 anchovies
salt and pepper to taste
lettuce
brown crackers

Preparation

Cut eggplant into cubes.
Dust with salt; drain in colander. Saute celery and onion in olive oil for about 15 minutes.
Saute eggplant for 10 minutes.
Place all in a 2-quart kettle.
Add balance of ingredients, except salt and pepper.
Simmer for 20 minutes, or until liquid evaporates.
Season with salt and pepper. Chill.
Serve on lettuce with brown crackers.