Jewish Caponata

Ingredients

some salt
3 lb eggplant
1 tb salt
1/4 ts pepper
3/4 c olive oil
2 celery stalks
1 onion
3 peppers
1 slice garlic clove
1 carrot
2 ts flour
2 lb tomatoes
1 c green olives
2 tb wine vinegar
1 ts sugar
3 basil leaves
1 ts basil
1 tb parsley
2 tb 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 12 as an appetizer