Eggplant Caponatina

Cut eggplant into small cubes. Place it in a colander. Salt generously and let stand for an hour. When done, rinse it with water and squeeze out excess liquid.

In a large skillet, heat olive oil over medium heat. Add celery and saute 5 minutes. Add onion and saute until onion is translucent, about 5 to 8 minutes. Remove celery and onion from skillet. Add eggplant to skillet and cook 5 minutes. Add tomatoes, vinegar, sugar and capers. Also, add the celery and onion back into the pan. Bring to boil. Reduce heat and simmer 10 to 15 minutes, stirring occasionally. Season with salt and pepper. Serve with toasted baguette slices.