Caponata Alla Giudea Recipe

• 2 lb Eggplants, peeled and cubed Salt
• 1 lrg Onion, minced Extra virgin olive oil
• 2 x Garlic cloves, finely minced, (up to 3)
• 1 1/2 lb Tomatoes, peeled and minced
• 3 x Celery stalks with leaves, cut into 1/2 inch, (1-cm) slices
• 4 Tbsp. Wine vinegar, (up to 6)
• 1 1/2 Tbsp. Sugar, (up to 3) Pepper
• 4 ounce Green olives, pitted and cut in half
• 2 Tbsp. Capers

Directions