1 pound eggplant
1 tablespoon salt
¼ cup olive oil
1 large onion, chopped
3 red peppers, cut into strips
2 garlic cloves, chopped
1 large carrot, peeled and diced
1 pound ripe tomatoes, peeled and diced
1 cup green olives, pitted and cut in half
3 tablespoons wine vinegar
2 tablespoons sugar
1 tablespoon dried basil
2 tablespoons chopped dill

Peel the eggplant, cut into cubes and sprinkle with salt. Let stand for 30 minutes.
Pat the eggplant pieces dry with paper towel.
Heat the oil in a large saucepan; add the eggplants and cook for 10 minutes uncovered, on a medium heat, stirring frequently.

Add the other ingredients, lower the heat, cover and simmer for 40 minutes.
Chill and serve as an appetizer, side dish, or on top of chicken or fish. The caponata may also be served warm.