1       lg           Eggplant -- peeled and cut
                        -into 1-inch cubes
   1 1/2   tb           Fine sea salt
   3       tb           Olive oil or more as needed
   1       md           Onion -- chopped
   2                    Celery ribs, with leaves
                        -chopped
   1                    Green bell pepper -- seeded
                        -and chopped
   2                    Garlic cloves -- minced
   3       md           Boiling potatoes -- cut into
                        -1/2-inch thick slices
   1       cn           Unsweetened tomatoes in
                        -puree (28 oz)
   1       c            Vegetable stock
     1/8   ts           Red pepper flakes -- crushed
     1/2   c            Fresh basil -- chopped, OR
   1       t            Dried basil
   1       c            Mediterranean black olives
                        -pitted and chopped
   Place the eggplant in a colander and toss with 1
  teaspoon of the salt. Let stand for 1 hour to draw out
  the bitter juices. Rinse well, drain and pat dry with
  kitchen towels.
   Heat 2 tbs of the oil in a large saucepan over medium
  heat. Add the eggplant and cook, stirring often, until
  lightly browned, about 4 minutes. (You may have to add
  a little more oil if the eggplant sticks). Transfer to
  a plate and set aside.
   Heat the remaining 2 tbs oil in the pan, and add the
  onion, celery, bell pepper, and garlic. Cook, stirring
  often, until softened, about 5 minutes. Stir in the
  reserved eggplant, the potatoes, the tomatoes with
  their puree, vegetable stock, the remaining 1/2 tsp
  salt, and the red pepper flakes; if using dried basil,
  add it now. Bring to a simmer, then reduce the heat to
  low, cover and simmer, stirring occasionally, until
  the potatoes are tender, about 45 minutes to 1 hour.
   Stir in the olives and, if using, the fresh basil,
  and continue cooking to blend the flavors, about 5
  minutes. Serve the stew hot, warm or at room
  temperature.
   From DEEANNE's recipe files