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Italian Copenta




Source of Recipe


Govenors Recipes


Recipe Introduction


Maine.
Not vegetarian!!!


List of Ingredients




2 lbs. Fresh eggplant
1 tbsp. Salt
Olive oil
2 cups Coarsely chopped celery
1 cup Chopped carrots
3/4 cup Yellow onion
1/3 cup Wine vinegar
4 tsp. Sugar
3 cups Canned tomatoes, mashed
2 tbsp. Tomato paste
6 Green olives, chopped
2 tbsp. Capers
4-5 Anchovies in oil
Salt and pepper to taste

Recipe



Cut eggplant into 1-inch cubes. Dust with 1 tbsp. of salt and allow the eggplant to drain in a colander. Meanwhile, in a large frying pan, sauté celery, carrots and yellow onion in olive oil for about 15 minutes. Next, sauté the drained eggplant for 10 minutes in olive oil. Place all of these in a heavy, 2-quart kettle and add wine vinegar, sugar, canned tomatoes (mashed), tomato paste, green olives, capers and anchovies. Let simmer for 15 to 20 minutes. Add salt and pepper. Chill and serve.