Eggplant Caponata

1 baby eggplant
Salt
1 stalk celery
1 small red onion
1/2 red or green bell pepper
3 tablespoons extra virgin olive oil
1/2 teaspoon minced garlic
1 tomato, diced (about one cup)
1 tablespoon red wine vinegar
1/4 teaspoon balsamic vinegar
1 teaspoon capers
2-3 ripe olives, chopped
1 teaspoon chopped fresh Italian parsley
Freshly ground black pepper

Trim and peel eggplant, then cut into 1/2 inch thick slices. Salt slices and put on a plate between 2 paper towels. Weight down, and let stand 1-2 hours.

Cut eggplant into 1/2-inch cubes.

Combine all ingredients in crockette. Cover and cook for 5 to 6 hours.

Caponata is best the next day.

Serve with crostini or crackers.