Caponata

Ingredients

 * ½ cup red wine vinegar
 * 2 tsp. sugar
 * ¼ cup chopped fresh basil
 * 1 tbsp drained capers
 * 2 medium eggplants (2½ lbs), cut lengthwise into ½-inch-thick slices
 * 2 tbs. olive oil
 * 1 small onion, minced
 * 2 stalks celery, chopped
 * 15 oz can Italian whole tomatoes
 * ¼ cup (about 20) pitted oil-cured olives, chopped

Directions

 * 1) Arrange eggplant slices in single layer on clean kitchen towels or paper towels.
 * 2) Sprinkle both sides liberally with salt.
 * 3) Let stand 1 hour to allow bitter juices to drain.
 * 4) Preheat broiler or prepare grill.
 * 5) Rinse eggplant slices and pat dry.
 * 6) Brush slices with 1 tablespoon oil.
 * 7) Broil or grill until eggplant slices are soft and slightly charred, 4 to 6 minutes per side.
 * 8) Set aside to cool.
 * 9) In large skillet, heat remaining 1 tablespoon oil over low heat.
 * 10) Add onion and cook 1 minute.
 * 11) Add celery and cook, stirring occasionally, until tender, about 10 minutes.
 * 12) Add tomatoes (with liquid), and capers.
 * 13) Increase heat to medium and cook, stirring occasionally and breaking up tomatoes with spoon, until liquid is slightly reduced, about 7 minutes.
 * 14) Meanwhile, coarsely chop eggplant.
 * 15) Add to tomato mixture and cook 1 minute.
 * 16) Stir in vinegar and sugar and cook, stirring occasionally, until most of liquid evaporates, about 10 minutes.
 * 17) Remove from heat and stir in basil.