1 lg. eggplant, 1 3/4 lb.
Salt
Olive oil
1 med. onion, coarsely chopped
1 clove garlic, minced
1 (16 oz.) can tomato puree
1/2 c. water
1/2 tsp. dried crushed oregano
1/2 tsp. dried crushed basil
1/4 tsp. pepper
1 c. sliced celery, about 1/4" thick
1 1/4 c. pimiento-stuffed green olives, halved
2 tbsp. drained capers
1 tbsp. sugar
2 tsp. red wine vinegar
2 tbsp. minced parsley

Wash and dry eggplant; leave unpeeled; cut into 1" cubes; sprinkle with salt. In a 12" skillet, heat 2/3 cup oil; add eggplant and cook over moderate heat, stirring often, until browned and almost tender; drain on paper towels.

To same skillet, add onion and garlic; cook gently, stirring often until onion is golden. Stir in tomato puree, water, oregano, basil, celery and pepper; cover and simmer 30 minutes. Add eggplant, olives, capers, sugar, vinegar and parsley; mix well. Cover and simmer until skin on eggplant is very tender, 15 to 30 minutes. Cool; cover tightly and refrigerate. Serve as a first course with crackers or Italian bread. Makes about 1 1/2 quarts.