Caponata - cooking recipe

Ingredients

3 lb. eggplant, in 1/2-inch cubes
2 Tbsp. coarse salt
1 c. olive oil
2 celery stalks, finely diced
3 plum tomatoes, seeded
1 onion, finely chopped
2 large cloves garlic, minced
1 1/2 tsp. sugar
3 Tbsp. red-wine vinegar
2 Tbsp. capers, rinsed
2 Tbsp. oil-cured black olives, pitted and chopped
toasted sliced French bread

Preparation

Day before serving:
In colander, toss eggplant with salt; place over bowl.
Cover with plastic wrap and weight down.
Drain 1 hour, not dry.