Recipe - Capanata
Categories: Appetizers, Capanata
1 lg Eggplant in small cubes
2 tablespoon Olive oil
3 Cloves minced garlic
4 Sliced onion
Three fourths cup Chopped celery
Mushrooms (or broccoli)
3 tablespoon Capers
12 Black olives (real ones)
6 Green olives
3 tablespoon Wine vinegar
1 tablespoon Sugar
Salt & pepper
3 ounce Tomato sauce
Saute eggplant in 2T olive oil until soft reserve Saute onion, garlic &
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
Capanata recipe makes 4 Servings
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