1 ¼ lb eggplant, peeled and cut into cubes

1-1/2 tsp salt, divided

2 whole carrots, cut into 1/2 inch rounds

1 stalk celery, cut into 1/2 inch pieces

1 whole onion, chopped

2 whole zucchini, cut into 1/2 inch pieces

2 whole garlic cloves, minced

15 oz italian tomatoes, drained and chopped

1/4 cup water

2 tbsp olive oil

2 tbsp tomato paste

2 tbsp red wine vinegar

1 tbsp sugar

1 tsp dried basil

1/4 tsp crushed hot red pepper

2 tbsp capers

1/2 cup Mediterranean black olives (such as Calamata),pitted and chopped