Doggramma

I make caponata - it's an Italian side dish. But actually we eat it as an appetizer with garlicky crackers or toasted baguette rounds. This is how I do it: cube and salt the eggplant and let it sit about 30 min first, then rinse and proceed

Brown the eggplant in a little olive oil with onion and celery. Add tomato paste and tomato sauce - don't make it too soupy. Sometimes I'll put in chopped tomatoes too. I don't usually add salt. Add raisins and chopped green olives (the ones with the pimentos). You can add capers too, but lots of times I don't have any so I leave them out. Simmer about 20-30 minutes. Refrigerate a few hours before serving.

you also need to add sugar and white vinegar: 1/3 cup vinegar, 2 T sugar for 1 eggplant