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    EGGPLANT CAPONATA


    Source of Recipe


    MAF
    EGGPLANT CAPONATA


    TOP WITH TOASTED PIGNOLI


    2 sm eggplant, cubed
    1 bunch celery, cut small
    4 cloves garlic, chopped
    1 lg. onion, sliced
    1 lg. jar green pitted olives
    1 can tomato paste
    2(tomato paste) cans of water
    salt & pepper
    basil & oregano
    1 Tsp. sugar
    3 Tbs. vinegar (red wine)
    1 can black pitted olives
    EVOO for pan


    Saute eggplant in EV olive oil with onion and celery until they change color, stirring frequently. Add garlic, olives and paste. Add water and seasonings. Cover and simmer, stirring frequently. Let cook until all soft, about 30 minutes. Cool and add sugar and vinegar. Refridgerate and serve room temperature.

 

 

 

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