Total Calories: 121
1 Layer the eggplant pieces in a colander, sprinkling each layer with salt. Place the colander over a plate and let stand 1 hour.
2 In a large saucepan, cook the onion in the olive oil over medium heat until tender, about 5 minutes. Add the tomato, celery, olives, capers, sugar, and vinegar and stir well. Bring to a simmer and cook 15 minutes.
3 In a large heavy skillet, heat 1/2 inch of the vegetable oil over medium heat. Add a piece of pepper. If it sizzles rapidly, the oil is hot enough. Carefully add the remaining peppers. Cook until the peppers are tender and beginning to brown, about 10 minutes. Remove the peppers with a slotted spoon and add them to the tomato sauce.
4 Rinse the eggplant pieces and pat them dry with paper towels. Add more oil to the skillet if necessary. Fry the eggplant in batches until tender and browned, about 5 minutes. Transfer the eggplant to paper towels to drain.
5 Stir the eggplant into the tomato sauce and simmer 10 minutes. Serve at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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