Caponata is traditionally a saucy relish made by cooking eggplant, tomatoes and other vegetables and served with bread or pasta. This recipe turns it into a salad with similar flavors — salty, sweet, tangy — but more interesting textures.

Cut eggplant in 1/2″ thick rounds.  On a small plate, whisk together 1 T. each olive oil and soy sauce.   Coat both sides of each slice with the mixture.

Arrange the eggplant in a single layer on a baking sheet and bake at 350.  Bake until the slices are brown on the bottom, then flip and repeat.  Remove from the oven and allow to cool.

Dice 1 lb. of tomatoes and toss in a bowl with 1/2 t. salt.

Finely slice onion to make 1/4 C.  Place in a small bowl and drizzle with 2 T. red wine vinegar.  Allow to sit for 10 minutes.

Very thinly slice 1 stalk of Celery to make 1/2 C.

Cut the cooked eggplant slices into cubes.

Toss the eggplant with the other vegetables and the vinegar.  Add 6 chopped green or kalamata olives and 1/2 t. minced fresh garlic.

Toss with olive oil, salt and pepper to taste.