Category: not set
Cuisine: not set
1 pound eggplant
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
6 celery stalks peeled and sliced on a diagonal into
1 large red onion cut into 1-inch thin pieces
2 garlic cloves thinly sliced
1/4 cup capers in salt
1 28- ounce can peeled San Marzano tomatoes&mdash cut into 1-inch pieces, sauce reserved
1/4 teaspoon granulated cane sugar
3 tablespoons red wine vinegar
12 sea scallops about 1 pound
8 basil leaves roughly chopped
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