| Eggplant Capanata
1 large eggplant (1 1/2 lb.)
1/2 cup of oil
2 1/2 cups of sliced onion
1 cup of diced celery
Two 8 ounce cans of tomato sauce
1/4 cup of red wine vinegar
2 tablespoons of sugar
2 tablespoons of drained capers
1/2 teaspoon of salt
Dash pepper
12 pitted ripe olives, cut in slivers
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Wash eggplant; cut in 1/2 inch cubes. In 1/2 cup hot oil in large skillet, sauté eggplant until tender and golden brown. Remove eggplant and set aside. In same skillet, sauté onion and celery until tender; add 2 tablespoon oil if necessary. Return eggplant to skillet. Stir in tomato sauce; bring to boil. Reduce the heat and simmer covered 15 minutes. Add vinegar, sugar, capers, salt, pepper and olives. Simmer covered for 20 minutes longer; stir occasionally. Refrigerate eggplant mixture, covered overnight. |
