Food Recipe of the Day: Caponata

Caponata is a delicious vegetable combination servers well with sliced meats, it also is a excellent appetizer.

1 medium eggplant
6 Tbs. olive oil
1 clove garlic, minced
1 onion, coarsely chopped
4 Tbs. tomato sauce
1/2 c. celery, chopped
1/2 green pepper, diced
2 Tbs. capers
12 large stuffed green olives, sliced
2 Tbs. wine vinegar
1 Tbs. sugar
Freshly ground black pepper

Peel eggplant and cut into 1/2 inch thick. Cut slices into cubes 1/2 inch. In a large skillet, heat 5 Tbs. oil and saute eggplant until brown. Remove eggplant and set aside. Add remaining Tbs. of oil to pan and saute the garlic and onion. Add tomato sauce, celery, and green pepper. Simmer covered for 15 to 20 minutes, adding water if needed. Return eggplant to skillet with capers and olives. Heat vinegar and sugar together and pour vegetables. Season, and simmer 15 minutes longer, stirring occasionally to prevent sticking. Chill and serve on salad greens or with slices of Italian bread.


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