Name: Caponata
Ingredients: 1/2 c Olive oil; 1 lg Eggplant; cut in 1/2" cubes; 1 lg Onion; sliced thinly; 2 Green peppers; sliced thinly; 2 Celery stalks; thinly sliced; 1 lb Chopped tomatoes; peeled and seeded; 1 Garlic clove; minced; 1 ts Sugar; 1 1/2 ts Salt; 1 ts Pepper; 1 c Pimiento-stuffed olives; halved; 2 tb Red wine vinegar; 3 tb Capers

All of our warfare and all of our activity must take place in the context of constant, unceasing prayer. Just as a soldier on the battle line has to keep in constant communication with his general headquarters and his commanding officer, so the Christian who is on the battle line must be in constant communication with his Lord. He might be fully equipped with all the armor, but if he is cut off from personal communication with his own commander, then he will be isolated and vulnerable.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Pickles &, Relishes	4	Servings

INGREDIENTS

1/2	c	Olive oil
1	lg	Eggplant; cut in 1/2" cubes
1	lg	Onion; sliced thinly
2		Green peppers; sliced thinly
2		Celery stalks; thinly sliced
1	lb	Chopped tomatoes; peeled and seeded
1		Garlic clove; minced
1	ts	Sugar
1 1/2	ts	Salt
1	ts	Pepper
1	c	Pimiento-stuffed olives; halved
2	tb	Red wine vinegar
3	tb	Capers

INSTRUCTIONS

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 <[email protected]> on
Feb 3, 1998

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”