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CAPONATA

Source of Recipe

MY MOM


List of Ingredients

1 (6 OZ.) CAN TOMATO PASTE
7 (6 OZ.) CANS WATER
1 OZ. CAPERS, RINSED
1 BUNCH CELERY, CHOPPED COARSE
1 1/2 LBS. ONIONS, CHOPPED COARSE
1 EGGPLANT, CHOPPED COARSE
15 GREEN OLIVES, QUARTERED
1/2 C. WINE VINEGAR
1 TBSP. SUGAR
SALT & PEPPER, TO TASTE
1/3 C. SLIVERED ALMONDS
OLIVE OIL, FOR FRYING


Recipe

CUT UP EGGPLANT, SALT AND PUT IN STRAINER TO DRAIN FOR ABOUT 2 HOURS BEFORE YOU START MAKING CAPONATA. MAKE SAUCE WITH TOMATO PASTE AND WATER FIRST. PUT CAPERS IN BOILING WATER AND BOIL ABOUT 5 MINUTES, DRAIN AND PUT INTO SAUCE. PUT CELERY IN BOILING WATER AND BOIL ABOUT 3 MINUTES. DRAIN WELL, FRY IN OLIVE OIL AND PUT INTO SAUCE. FRY ONIONS IN OLIVE OIL AND ADD TO SAUCE. FRY EGGPLANT IN OLIVE OIL AND ADD TO SAUCE. FRY OLIVES AND ADD TO SAUCE. AFTER EVERYTHING IS IN THE SAUCE, BRING SAUCE TO A BOIL. WHEN POT COMES TO A BOIL ADD VINEGAR, SUGAR, SALT AND PEPPER. COOK UNTIL VEGETABLES ARE SOFT. DON'T STIR TOO MUCH OR VEGETABLES WILL FALL APART. WHEN DONE SHUT OFF GAS AND ADD ALMONDS. LET COOL IN BOWL, THEN REFRIGERATE.