1 medium sized eggplant, about 7-8 inches, diced
2-3 tablespoons vegetable oil
1 tablespoon anchovy paste
1 large white onion, thinly sliced
4 oz hot Italian sausage, (approx. 1 link), diced small
10 cloves garlic, thinly sliced
4 cups tomato puree, most of the liquid drained off
¼ cup sherry
2 tablespoons sugar
¼ cup chopped black olives
2 tablespoons capers
2 tablespoons fresh basil, finely chopped
Chopped fresh parsley for garnish

Dice eggplant, salt well and set to drain in a colander for 1 hour. Rinse the eggplant well and pat dry with paper towels.

Heat a heavy skillet, add vegetable oil and fry the eggplant until light brown, remove from skillet and drain on paper towels.

Return the skillet to the fire over medium heat, add a small amount of olive oil, anchovy paste, onions and sausage. Saute until the sausage is cooked through and the onions are softened but not yet translucent.

Reduce the heat to low and add the garlic, saute about 5 minutes, stirring frequently.

Add the tomato puree, cook until the liquid is nearly all evaporated, stirring often.

Add the sherry, sugar, olives, capers and basil, stir well and simmer about 10 minutes.

Add the eggplant and simmer another 10 minutes. If the mixture becomes too dry add a bit of water to keep it moist.

Spoon the Caponata into a serving dish, top with grilled fish or chicken, and sprinkle with chopped parsley.

Serves 4.