1 large eggplant, cut into 3/4-inch cubes
1 1/2 tablespoons salt
1 cup finely chopped celery
1 cup finely chopped onion
2 cloves garlic, minced
1 cup olive oil
1 1/4 cups spaghetti sauce
1/4 cup pimiento-stuffed olives, cut into fourths
3 tablespoons pine nuts
1 1/2 tablespoons drained capers
3 anchovies, minced
2 tablespoons red wine vinegar
2 teaspoons sugar
1/8 teaspoon crushed red pepper

Sprinkle eggplant with salt; let stand 30 minutes. Rinse; pat dry. Sauté eggplant, celery, onion and garlic in oil in Dutch oven until eggplant is browned, about 10 minutes. Stir in remaining ingredients; heat to boiling. Reduce heat; simmer 15 minutes. Spoon into bowl; refrigerate until cold.

Submitted by: Elizabeth Ryan