Caponatina (Sweet and Sour Eggplant)

Taking into consideration the size and shape of the eggplant slice into 1/4 inch thin wedges or half circles. Sprinkle the slices with the teaspoon of salt and toss to mix well. Using a flat microwaveable dish, line it with double thickness paper towels. Arrange the eggplant slices on top of the paper towels and microwave on high for about 5 to 8 minutes, turning over half way through. Place the shriveled eggplant on fresh paper towels to adsorb the moisture and set aside. Set out a large pot for the final cooking step. Over medium high heat, in a large skillet heat 1 tablespoon oil. Cook the onion for about 4 or 5 minutes until lightly browned and beginning to get soft. Add the garlic slices and continue cooking for another minute. Place onion and garlic in the large pot. Using the same skillet, heat 1 tablespoon oil and fry the celery for 5 minutes. Add the celery to the pot with the onion and garlic. Using the same skillet, heat the remaining tablespoon oil and fry the eggplant slices for about 5 minutes. Add the eggplant to the pot with onion and celery, tossing to mix the vegetables. Place the pot with vegetables over medium heat, add tomatoes, anchovies, vinegar, wine and sugar. Reduce the heat and continue cooking while stirring occasionally until the vegetables are tender (about 12-15 minutes). Remove from heat and stir in the capers, olives and oregano. Adjust flavor for salt and pepper. Cool and refrigerate. Serve chilled, at room temperature or hot.