Caponata Alla Giudea
| Yield: | 1 Servings |
| Categories: |
| 2 | lb | Eggplants; peeled and cubed |
| Salt | ||
| 1 | lg | Onion; chopped |
| Olive oil | ||
| 2 | Garlic cloves; finely chopped, (up to 3) | |
| 1 1/2 | lb | Tomatoes; peeled and chopped |
| 3 | Celery stalks with leaves; cut into 1/2 inch, (1-cm) slices | |
| 4 | tb | Wine vinegar; (up to 6) |
| 1 1/2 | tb | Sugar; (up to 3) |
| Pepper | ||
| 4 | oz | Green olives; pitted and cut in half |
| 2 | tb | Capers |
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