Ingredients
1 eggplant, unpeeled, cut into 1 inch cubes
1 T salt
1 T sugar
3 T red wine vinegar
2 T tomato paste
1/3 c pure olive oil
1/2 large onion, coarsely chopped
1 c celery, cut on the diagonal into 1/2 inch pieces
1/2 green bell pepper, cored and cut into 3/4 inch pieces
1/2 red bell pepper, cored and cut into 3/4 inch pieces
7 black pitted olives, halved
1 c Paradiso brand crushed tomatoes in purée
Preparation
In a large colander, toss eggplant with salt and allow to drain for 3o 60 minutes. Rinse eggplant with water and drain well. Mix together sugar, vinegar, and tomato paste. Reserve. Cover bottom of large sautépan with the olive oil. Place pan on medium high heat. When olive oil is sizzling, add eggplant and sauté until it begins to glisten and soften. Add onions and continue cooking until eggplant begins to get very soft. Lower heat and add remaining vegetables. Cover.
