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INGREDIENTS:

                               3 ripe, medium-sized eggplants (about 2 1/2
                               pounds) 
                               1 teaspoon salt, plus salt to sprinkle on
                               eggplant 
                               3 tablespoons extra-virgin olive oil, plus 1/3 cup pure olive oil 
                               2 large onions, coarsely chopped 
                               4 stalks celery, coarsely chopped 
                               1 (12-ounce) can of crushed tomatoes or tomato puree 
                               3 fresh basil leaves, slivered 
                               1/2 teaspoon black pepper 
                               1/4 cup capers, drained and rinsed 
                               1 cup small green olives, pitted and sliced 
                               1 1/2 tablespoons of sugar, or more to taste 
                               Scant 1/4 cup of red wine vinegar 

                               Remove the stems from the eggplants and discard. Cut unpeeled
                               eggplant into 1/2 cubes and salt liberally; drain in a colander with a
                               heavy weight, such as a pot or glass mixing bowl, on top for 1 hour to
                               allow the bitter juices to drain off. Rinse off salt, squeeze well, and dry
                               with absorbent paper. Set aside. Heat 3 tablespoons of the olive oil in a
                               large skillet; add onions and celery and saute covered for 5 to 8 minutes
                               until slightly softened. Pour in tomatoes; add basil, salt, and pepper.
                               Simmer for 10 minutes. Add capers and olives, and cook for 5 minutes
                               longer. Set aside. In another large skillet, saute the eggplant in 1/3 cup
                               of hot olive oil,(add more oil if necessary to prevent sticking; eggplant
                               absorbs a lot of oil as it cooks.) After 15 minutes, transfer the sauteed
                               eggplant to the skillet with the onion and celery mixture, stirring until
                               evenly mixed. Sprinkle the mixture with sugar, pour vinegar over, and
                               stir. Cover and simmer slowly over low heat for 10 to 15 minutes.
                               Refrigerate for at least 24 hours, or up to three days. Serve warm or
                               cold.
                                                                                                   
                                                                                                   
                                                                                                   

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