Cut eggplant into 1-inch cubes. Dust
with 1 tablespoon salt and allow to drain in a colander.
Meanwhile, in a little olive oil,
sauté celery, carrot, and yellow onion for about 15 minutes. Use
a large frying pan for this.
Then sauté the drained eggplant
for 10 minutes is a little oil.
Place all of these in a heavy
2-quart kettle and add wine vinegar, sugar, canned tomatoes
(mashed), tomato paste, green olives, capers, and anchovies, and
let all of this simmer for 15-20 minutes. Add salt and pepper.
Chill and serve.