Jewish Caponata Recipe

• 3 lb Eggplant
• 1 Tbsp. -salt
• 1/4 tsp -pepper
• 3/4 c. Extra virgin olive oil
• 2 x Celery stalks,diced
• 1 x Onion,large, diced
• 3 x Peppers, green,red & yellow cored & diced
• 1 x Garlic clove-sliced
• 1 x Carrot,large, peeled & diced
• 2 tsp Flour
• 2 lb Tomatoes, ripe, peeled* and cut up
• 1 c. Green olives, pitted, coarsely minced
• 2 Tbsp. Wine vinegar
• 1 tsp Sugar
• 3 x Basil leaves,fresh ,-Or possibly
• 1 tsp -dry Basil
• 1 Tbsp. Parsley, Italian,fresh minced
• 2 Tbsp. Capers, liquid removed

Directions