Northern Italian Caponata Salad Recipe

• 2 med. eggplants, cut up bite size
• 1/2 c. water
• 4 med. celery stalks, sliced
• 6 ounce can pitted olives
• 3-3 1/2 ounce bottled capers, liquid removed
• 3 T sugar
• 1 T salt
• 3 T red wine vinegar
• 3/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 teaspoon pepper
• 4 med. tomatoes, cut up bite size
• Parsley sprigs for garnish

Directions