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