Eggplant and Summer Vegetables, Smothered

Name: Eggplant and Summer Vegetables, Smothered
Ingredients: 4 or 5 small firm eggplants (2 pounds total); 2-1/2 teaspoons coarse sea salt or kosher salt or to taste; 1/2 cup red wine vinegar; 2 tablespoons sugar; 2 medium onions (1 pound), peeled cut in 1-1/2 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 1/2-inch pieces; 1 pound fresh plum tomatoes; 1 cup vegetable oil; 6 tablespoons extra-virgin olive oil; 1/3 cup small capers, drained; 10 large fresh basil leaves

Eggplant and Summer Vegetables, Smothered was pinched from <a href="http://lidiasitaly.com/recipes/smothered-eggplant-summer-vegetables/" target="_blank">lidiasitaly.com.</a>

INGREDIENTS

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4 or 5 small firm eggplants (2 pounds total)

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2-1/2 teaspoons coarse sea salt or kosher salt or to taste

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1/2 cup red wine vinegar

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2 tablespoons sugar

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2 medium onions (1 pound), peeled cut in 1-1/2 inch chunks

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2 or 3 ribs celery, trimmed cut in 1-inch chunks (2 cups)

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1 cup cerignola or other large green brine-cured olives, pitted and cut in 1/2-inch pieces

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1 pound fresh plum tomatoes

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1 cup vegetable oil

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6 tablespoons extra-virgin olive oil

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1/3 cup small capers, drained

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10 large fresh basil leaves

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