Smothered Eggplant and Summer Vegetables

lidiasitaly.com

SMW

4 OR 5 SMALL FIRM EGGPLANTS (2 POUNDS TOTAL)

2-½ TEASPOONS COARSE SEA SALT OR KOSHER SALT OR TO TASTE

½ CUP RED WINE VINEGAR

2 TABLESPOONS SUGAR

2 MEDIUM ONIONS (1 POUND), PEELED CUT IN 1-½ INCH CHUNKS

2 OR 3 RIBS CELERY, TRIMMED CUT IN 1-INCH CHUNKS (2 CUPS)

1 CUP CERIGNOLA OR OTHER LARGE GREEN BRINE-CURED OLIVES, PITTED AND CUT IN ½-INCH PIECES

1 POUND FRESH PLUM TOMATOES

1 CUP VEGETABLE OIL

6 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

⅓ CUP SMALL CAPERS, DRAINED

10 LARGE FRESH BASIL LEAVES

Directions at lidiasitaly.com

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