| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Eggplant in small cubes |
| 2 |
tb |
Olive oil |
| 3 |
|
Cloves minced garlic |
| 4 |
|
Sliced onion |
| 3/4 |
c |
Chopped celery |
|
|
Mushrooms (or broccoli) |
| 3 |
tb |
Capers |
| 12 |
|
Black olives (real ones) |
| 6 |
|
Green olives |
| 3 |
tb |
Wine vinegar |
| 1 |
tb |
Sugar |
|
|
Salt & pepper |
| 3 |
oz |
Tomato sauce |
INSTRUCTIONS
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
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