| 2 | lb | Eggplant; peeled * |
| DIVIDER | | -- and cut into 1-inch cubes |
| 1/4 | c | Extra virgin olive oil more, if necessary |
| 2 | | Garlic cloves; mashed |
| 1 | md | Yellow or red onion; peeled, |
| DIVIDER | | -- cut in half, and sliced |
| 2 | c | Sliced celery |
| 2 | c | Chopped ripe paste tomatoes |
| DIVIDER | | -- such as Roma |
| 3 | | Bay leaves (or more) |
| DIVIDER | | -- (break dried leaves in |
| DIVIDER | | -- 2 or 3 pieces; finely |
| DIVIDER | | -- chop fresh leaves after |
| DIVIDER | | -- removing petiole & midrib |
| 2 | tb | Red wine vinegar, or more |
| DIVIDER | | -- to taste |
| 2 | tb | Small capers OR- chopped large capers |
| 1/2 | c | Pitted kalamata olives OR other brine-cured olives |
| DIVIDER | | -- coarsely chopped |
| | Salt |
| | Freshly ground black pepper |
| | GARNISH |
| 1/4 | c | Fresh basil leaves |
| DIVIDER | | -- sliced thinly at the |
| DIVIDER | | -- last minute |
| 3 | tb | Toasted pine nuts OR- chopped walnuts |
| | Chopped fresh parsley |
