Instructions: Kristin Notes:
Nutritional Analysis reflects these changes: Instead of American Eggplant and all that oil use Japanese or Chinese eggplants (the long slender ones). Dice (no need to salt, etc), place on a baking sheet lined with foil and sprayed with Pam. Spray the eggplant with Pam and roast in a 450 - 500 oven until cooked. For the Tomato-Basil sauce use tomato sauce with some fresh basil added. Saute everything in a nonstick pan using Pam. Do not use olive oil. For the crostini use a baguette that has been sliced, sprayed with olive oil Pam and toasted in the oven. The amount of celery heart was not specified. Id probably dice up a couple stalks.

In a colander, toss the diced eggplant with a generous amount of salt. Place the colander in a sink or over another bowl and let drain for 1 hour. Rinse the eggplant with cold running water to remove the salt and bitter juices, then pat dry with paper towels or roll up in a kitchen towel.

In a small frying pan over medium-high heat, pour in olive oil to a depth of 1/2 inch (12 mm). When hot but not smoking, add the eggplant in several batches; do not crowd the pan. Fry, stirring occasionally, until tender and golden brown, 6-8 minutes. Using a slotted spoon, transfer the eggplant to a double thickness of paper towels to drain. Fry the zucchini in the same pan in the same manner, adding more oil as needed to measure 1/2 inch (12 mm) deep; transfer the zucchini to paper towels to drain. In a nonaluminum bowl, combine the eggplant and zucchini and set aside.

In a frying pan over medium heat, warm the 2 tablespoons olive oil. Add the onion and celery and saute until tender, 5-7 minutes. Add the tomato-basil sauce, olives, garlic and capers and cook, stirring occasionally, until the sauce thickens slightly, 5-8 minutes. Stir in 1/4 cup (2 oz/60 g) sugar and 1/4 cup (2 fl oz/60 ml) vinegar and simmer, stirring constantly, until the sugar dissolves completely. Stir in salt and pepper to taste. Taste and add more sugar and vinegar as necessary to achieve a good sweet-sour balance. Add the sauce mixture to the eggplant and zucchini and toss together gently. Cover and refrigerate for at least 12 hours or for up to 3 days before serving.

When ready to serve, bring the eggplant mixture to room temperature. To make the crostini, preheat an oven to 400F (200C). Place the baguette slices in a large bowl and drizzle with a bit of olive oil. Toss the slices until the oil is evenly distributed (they should be slightly moistened, not coated). Lay the slices in a single layer on a large baking sheet. Bake, turning once, until lightly golden and crisp, 5-7 minutes. Watch carefully, as they burn easily.

Spoon the eggplant mixture onto individual plates or a platter and surround with the warm crostini.

Serves 10-12

NOTES : This is the queen of the Italian tradition of agrodolce, or sweet-and-sour dishes. Commonly served as an antipasto, the savory combination of eggplant, zucchini and red onion with the mild, pale yellow innermost stalks of a celery bunch is set off by the piquant flavors of capers and green olives.

This variation is served as an appetizer. Id be tempted to serve it as a side dish.

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