Jewish Caponata

Ingredients

some salt
1,400 gr eggplant
8 gr salt
1 gr pepper
180 ml olive oil
2 celery stalks
1 onion
3 peppers
1 slice garlic clove
1 carrot
5 gr flour
600 gr tomatoes
140 gr green olives
30 ml wine vinegar
4 gr sugar
3 basil leaves
1 gr basil
2 gr parsley
18 gr capers
1910 that forty year earlier
350 oven

Instructions

and add salt and pepper if necessary. Add capers, stir and place in oven for a couple of minutes longer. Serve hot as a side dish or cold as an appetizer. SERVES: 6 as side dish or dozen as an appetizer