Gina'S Caponato - cooking recipe

Ingredients

3 eggplants, cut in 1-inch cubes
enough water to cover eggplant
1/2 c. salt
1/2 c. olive oil
3 medium onions, sliced thin
3 stalks celery, sliced very thin
3 medium bell peppers, cut in 1-inch pieces
1 (8 oz.) jar salad olives
1 (8 oz.) jar tomato paste
16 oz. can whole tomatoes or 2 to 3 large tomatoes, chopped
1 Tbsp. chopped garlic
1 tsp. basil
1/2 c. white vinegar
1/4 c. sugar
cayenne pepper to taste

Preparation

Soak eggplant in water for 30 minutes; drain.
Heat oil in 10 or 12-inch pan.
Fry cubes until soft.
Remove from pan; place in casserole dish.
If needed, add more oil and saute onions, peppers and celery for 10 minutes, stirring.
Add remaining ingredients; simmer for another 15 minutes.
Pour over eggplant and stir gently.
(Served as a vegetable dish or put up in glass and served cold as a salad.)