Ingredients

1 small (3/4 lb) eggplant, quartered lengthwise, unpeeled
1 tsp salt for salting eggplant

2 tbsp light brown sugar
1/4 c red wine vinegar
1/2 c tomato paste
1 tsp finely chopped fresh or dried basil
1/2 c pitted black olives without juice
2 tbsp capers with juice

olive oil
1/3 c diced onion
1/3 c diced celery
1/3 c diced green pepper
1/3 c diced red pepper

Description

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