Caponata(Eggplant Appetizer) - cooking recipe

Ingredients

olive oil
1 large eggplant
1 medium onion, chopped coarsely
1 clove garlic, minced
1 (16 oz.) can tomato puree
1/3 c. water
1/2 tsp. oregano
1/2 tsp. dried crushed basil
2 Tbsp. chopped capers
1 c. sliced celery (about 1/4-inch thick)
1/2 c. pimento-stuffed olives (green), halved
1/2 c. pitted black olives, halved
1 Tbsp. sugar
2 tsp. red wine vinegar
2 Tbsp. minced parsley

Preparation

Wash and dry eggplant.
Leave unpeeled.
Cut in 1-inch cubes. Sprinkle with salt.
Add eggplant to a 12-inch skillet, heat 2/3 cup oil.
Stir often until browned and tender.
Drain on paper towel.