Caponata - cooking recipe

Ingredients

1 small (3/4 lb.) eggplant, quartered, but not peeled
2 Tbsp. light brown sugar
1/4 c. red wine vinegar
1/2 c. tomato paste
1 tsp. finely crushed dried or chopped fresh basil
1/2 c. pitted black olives
2 Tbsp. capers with juice
1/3 c. each: onion, celery, red and green pepper, 1/2-inch dice
olive oil

Preparation

Cut eggplant quarters into 1/2-inch slices.
In colander, sprinkle with salt and drain one hour.
In 1-quart saucepan over low heat, stir vinegar and sugar until dissolved.
Stir in tomato paste, basil, olives and capers.
Continue heating, stirring occasionally until thickened (about 20 minutes).
In large skillet, heat 1/3 cup oil and fry single layers of eggplant (both sides) until brown, adding more oil as needed until all is cooked.
In same pan, add 2 tablespoons oil.
Over low heat, cook vegetables until tender.
Add tomato mixture and eggplant.
Toss gently. Chill.
Serve with rye bread or pumpernickel.
Makes 2 1/2 cups.