In a large skillet, saute eggplant in 1/4 cup of olive oil for about 10
minutes. Remove and set aside. In remaining 1/4 cup of oil, saute onion,
green pepper, and celery until softened. Add tomatoes, garlic, sugar, salt,
and pepper. Cook over low heat for 15 minutes, stirring occasionally. Stir
in eggplant, olives, vinegar, and capers. Cover and chill overnight.
Recipe by: Elizabeth Powell
Posted to recipelu-digest by Karen Sonnessa <ksonness@suffolk.lib.ny.us> on
Feb 3, 1998
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