Angelina'S Caponatina - cooking recipe

Ingredients

1 large eggplant, peeled and finely diced
salt
1/2 cup olive oil, divided
1 medium onion, chopped
2 large celery ribs, chopped
1 large green pepper, chopped
2 large garlic cloves, minced
10 large pimiento-stuffed green olives, chopped
2 tablespoons drained nonpareil capers
salt and pepper
1 tablespoon sugar
2 tablespoons red wine vinegar
1 1/2 cups tomato sauce or 1 1/2 cups marinara sauce
1/2 teaspoon red pepper flakes (optional)

Preparation

Place eggplant in a colander in the sink and sprinkle lightly with salt. Let sit for 2 hours and rinse.
Heat 1/4 cup olive oil in large skillet over medium heat and saute eggplant until it is soft and translucent, about 15 minutes. Remove from skillet with slotted spoon and reserve.
Heat remaining 1/4 cup olive oil in skillet, then saute onion, celery, green pepper, and garlic until soft and translucent, about 10 minutes. Add reserved eggplant, olives, capers, salt and pepper to taste, sugar, vinegar, sauce and red pepper flakes (if using). Simmer, covered, for 20 minutes, stirring frequently. Let cool, then refrigerate.