*Cut eggplant into 1-inch cubes. Dust with 1 tbsp. salt, and allow to drain in colander. Meanwhile, saute celery along with the onion (add a little olive oil) for about 15 minutes and remove. Use a large frying pan so that the food won't be crowded. In the same pan, saute the drained eggplant for about 10 minutes in a little olive oil. Place all these in a heavy 2-quart kettle. Add the wine vinegar, sugar, tomatoes, tomato paste, olives, capers and anchovies and let simmer for 15-20 minutes. Add the salt and pepper. Chill and serve.

This recipe contains very traditional Italian ingredients. Use all or some, either way, it makes for a dramatic addition to your favorite Italian dinner. Serve it individually or on a platter family-style. It's served before the pasta course which is typically served before the main course. Individual servings should be arranged so every plate mirrors others at dinner.

A little caponata, 2-3 egg wedges, a green onion, 2 slices of Italian salami, a little tuna mixed with some tomato sauce, 2-3 spears of pickled Asparagus, a few Greek olives, a few green Italian olives, a little cheese, a couple of artichoke hearts, a cherry tomato, a sardine and 2 pepperoncini.

Source: The Frugal Gourmet