Caponata - 3

Recipe Ingredients

1		Eggplant in small cubes (large)
2 tablespoons	30ml	Olive oil
3		Minced garlic
4		Sliced onion
3/4 cup	82g / 2.9oz	Chopped celery
		Mushrooms - (or broccoli)
3 tablespoons	45ml	Capers
12		Black olives - (real ones)
6		Green olives
3 tablespoons	45ml	Wine vinegar
1 tablespoon	15ml	Sugar
		Salt and pepper
3 oz	85g	Tomato sauce

Recipe Instructions

Saute eggplant in 2T olive oil until soft - reserve Saute onion, garlic and celery Add remaining ingredients ((water if needed) simmer Real black olives are the ones that are black because they are ripe rather than being turned black with Ferrous Gluconate

Source:
Cooking Light, Sept. 1993, page 131

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