Sicilian Eggplant Relish by Lynette Rohrer Shirk

Serve cold or room temperature with toasts, crackers, or bread.

MAKES ABOUT 2 CUPS

1 eggplant (1 pound)

1 teaspoon kosher salt

4 to 6 stalks of celery

¼ large onion

¼ cup green olives

2 tablespoons olive oil

1½ cups canned diced tomatoes

1 tablespoon capers

3 tablespoons red wine vinegar

2 teaspoons sugar

1 tablespoon tomato paste

Salt and pepper to taste

Cut the eggplant in cubes and put them in a colander in the sink or over a larger bowl. Sprinkle them with salt and let them drain for 15 to 60 minutes.
Dice the celery and onion, and chop the green olives.
Sauté the celery and onion in 1 tablespoon of olive oil for 15 minutes over medium heat in a 6-quart pot. Transfer them to a bowl and reserve.
Sauté the eggplant in the pot for 10 minutes in the remaining olive oil. Return the sautéed celery and onions to the pot and add the remaining ingredients. Simmer for 20 minutes, stirring occasionally.
Taste and add salt and pepper to your taste. Refrigerate.