
Ingredients
2 Sicilian eggplant (large, cut into 1-inch cubes)
1 tablespoon kosher salt
3/4 cup olive oil (not extra-virgin)
2-3 stalks celery (cut into 1/2-inch dice)
1/4 cup bulb fennel (cut into 1/2-inch dice)
1/2 zucchini (cut into 1/2-inch dice)
1 clove garlic (minced)1/2 onion (medium, cut into 1/2-inch dice)
1 1/2 medium tomatoes (cut into 1/2-inch dice)
1/2 cup green olives (pitted and coarsely chopped)
1/4 cup capers (drained)
1/4 cup white wine vinegar
1 tablespoon granulated sugars (I used fig as a sugar substitute)
ground black pepper
1/4 cup basil leaves (minced)
Some friends and family add raisins and or pine nuts (pignolia)
430 calories
Prep – Cook time: 1 Hour