INGREDIENTS
1
large eggplant, cubed
Sprinkle of fine sea salt
1/4 cup
+ 2 tbsp extra virgin olive oil, divided
1
large yellow onion, chopped
1/2 cup
chopped celery
1 15 ounce can
of diced Italian tomatoes
1/2 cup
green olives, sliced in half lengthwise
3 tbsp
capers packed in salt, rinsed
1/4 cup
red wine vinegar
2 tbsp
granulated sugar
Freshly cracked black pepper and fine sea salt,
Extra virgin olive oil
Chopped fresh basil