Caponata Caponatina

Ingredients

• 2 medium eggplants or 2 lbs eggplants, peeled
• 1⁄3 cup salt (coarse is best)
• 1 cup canola oil
• 1 1⁄2 lbs celery, peeled to remove tough strings
• 1⁄4 cup capers, washed in cold water to remove brine
• 1⁄2 cup virgin olive oil
• 1 large sweet onion, finely chopped
• 1 1⁄2 cups marinara sauce (your own is better)
• 4 -6 plum tomatoes, blanched and peeled. Optional ingredient, but recommended (See blanching instructions bellow)
• 4 -6 large basil leaves, cut into pieces
• 1 cup large mediterranean green olives, pitted and cut in half
• 1⁄4 cup red wine vinegar
• 2 tablespoons sugar

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