|Eggplant||1 1⁄4 Pound|
|Vegetable oil/Olive oil||3⁄4 Cup (12 tbs)|
|Onion||1 Large, finely chopped|
|Chopped celery||1 Cup (16 tbs)|
|Italian plum tomatoes||1 Pound (Drained)|
|Tomato paste||2 Tablespoon|
|Drained capers||2 Tablespoon|
|Sliced pitted black olives||3 Tablespoon|
|Wine vinegar||3 Tablespoon|
|Ground black pepper||1⁄2 Teaspoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Boston lettuce leaves||4|
1. Peel the eggplant and cut into 1-inch cubes. Put in a colander and sprinkle with salt, tossing to coat evenly. Let stand 30 minutes. Rinse, drain, and pat dry.
2. Heat the oil in a large skillet and saute the onion and celery until tender. Remove to a bowl with a slotted spoon. Add the eggplant to the oil remaining in the skillet and saute until tender and golden.
3. Return the onions and celery to the skillet and add the tomatoes, tomato paste, anchovies, capers, olives, vinegar, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook over low heat, stirring occasionally, for 20 minutes, or until the vegetables are tender.
4. Remove from the heat and stir in the parsley. Cool, cover, and refrigerate for several hours or overnight.