Caponata - cooking recipe

Ingredients

1 large eggplant
salt
2/3 c. olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (16 oz.) can tomato puree
1/2 c. water
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. black pepper
1 c. celery, sliced about 1/4-inch thick
1 3/4 c. pimento stuffed green olives, halved
2 Tbsp. capers, drained
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.
In a 12-inch skillet, heat oil.
Add eggplant and cook over moderate heat, stirring often until browned and almost tender.
Drain on paper towels.