Angelinas Caponatina

Ingredients

• 1 large eggplant, peeled and finely diced
• salt
• 1⁄2 cup olive oil, divided
• 1 medium onion, chopped
• 2 large celery ribs, chopped
• 1 large green pepper, chopped
• 2 large garlic cloves, minced
• 10 large pimiento-stuffed green olives, chopped
• 2 tablespoons drained nonpareil capers
• salt and pepper
• 1 tablespoon sugar
• 2 tablespoons red wine vinegar
• 1 1⁄2 cups tomato sauce or 1 1⁄2 cups marinara sauce
• 1⁄2 teaspoon red pepper flakes (optional)

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