2 medium-sized eggplant
1 red onion, chopped
2 tablespoons olive oil
6 Roma tomatoes, diced
1 tablespoon sugar
2 tablespoons wine vinegar or part Balsamic vinegar
1 stalk fennel or celery, chopped
3 tablespoons capers, rinsed and drained
Salt and pepper to taste
3 tablespoons minced basil and basil leaves
Cut the eggplant into chunks, sprinkle with salt, and let stand 30 minutes. Rinse under cold water and pat dry.
In a saucepot, saute the onions in oil with the eggplant, about 10 minutes.
Add the tomatoes, sugar, vinegar, and fennel and cook uncovered 10 minutes so juices evaporate; it should be crunchy.
Add the capers and season with salt and pepper to taste. Chill several hours.
To serve, toss with minced basil, and top with basil leaves. Drizzle with a tablespoon of olive oil, if desired.
