Aubergine Caponata

|A traditional Italian dish for aubergine|aubergine bell pepper celery green pepper red pepper romano pepper|4 cup aubergine peeled and cubed1 teaspoon salt4 tablespoon olive oil50 g onion chopped75 g green pepper chopped75 g red pepper chopped75 g celery chopped450 g canned plum tomatoes drained reserve the juice1/2 teaspoon pepper1/2 teaspoon dried oregano1/2 teaspoon dried basil1 tablespoon minced garlic1 tablespoon Italian parsley chopped90 g black olives pitted and chopped2 tablespoon capers drained|Place aubergine in a colander sprinkle with salt and let drain for 1 hour. Reserve juices.Heat 2 tablespoons oil in large flameproof casserole or dutch oven. Pat aubergine dry and add to the casserole. Saute over medium heat until soft and lightly browned 10 min. Using a slotted spoon remove aubergine and set aside. Add remaining oil then onion bell peppers and celery to the casserole. Saute over medium heat until the vegetables are softened about 10 minutes. Return aubergine to casserole.Add tomatoes pepper oregano basil garlic parsley olives and capers. Simmer until the vegetables are tender 45 minutes. If the mixture starts sticking while cooking add reserved juice in small amounts. Serve hot or at room temperature.|10.00 minutes|4|