|Coarse salt||1 Tablespoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Celery ribs||2 , cut into 1/2-inch dice|
|Canned tomato puree||16 Ounce (1 Can)|
|Pitted green olives||1 Cup (16 tbs), chopped|
|Capers||1⁄4 Cup (4 tbs), drained, rinsed|
|White wine vinegar||1⁄2 Cup (8 tbs)|
|Chopped oregano/1 teaspoon dried oregano||1 Tablespoon|
1. Dice eggplant into 3/4-inch pieces and sprinkle it lightly with salt. Place in a colander and cover with a plate with some weight on top (such as two 1-pound cans). Drain for 1 hour. Pat eggplant dry with paper towels.
2. Heat oil in a nonreactive large frying pan or flameproof casserole over medium heat. Add onions and celery and cook 3 to 4 minutes, or until soft.
3. Add eggplant and cook 5 to 6 minutes, stirring, until softened. Stir in tomato puree, olives, and capers. Simmer uncovered 10 minutes to combine flavors. Remove from heat and season with oregano, salt, and pepper.