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Capanata

Yield: 1 Servings

Ingredients and directions for this recipe

1 lg Eggplant in small cubes
2 tb Olive oil
3 Cloves minced garlic
4 Sliced onion
3/4 c Chopped celery
Mushrooms (or broccoli)
3 tb Capers
12 Black olives (real ones)
6 Green olives
3 tb Wine vinegar
1 tb Sugar
Salt & pepper
3 oz Tomato sauce

Saute eggplant in 2T olive oil until soft - reserve Saute onion,
garlic & celery Add remaining ingredients ((water if needed) simmer
Real black olives are the ones that are black because they are ripe
rather than being turned black with Ferrous Gluconate

See also:
Previous recipe Capaletti (little Hats)
Next recipe Caparones With Chorizo And Vinegar Peppers

Or try one of these recipes:
Farmer-style Sour Cream Bread
Pozole