Name: Eggplant Caponata 2
Ingredients: 1 lg Eggplant; 2 1/2 c Onions, sliced; 2 c Marinara sauce; 2 tb Sugar; 1/2 ts Salt; 12 Pitted green olives, sliced; 1/2 c Olive oil; 1 c Celery, diced; 1/4 c Wine vinegar; 2 tb Capers, drained; ds Pepper; Toast rounds

The Christian fight is a good fight - really good, truly good, emphatically good. We see only part of it as yet. We see the struggle, but not the end; we see the campaign, but not the reward; we see the cross, but not the crown. We see a few humble, broken-spirited, penitent, praying people, enduring hardships and despised by the world; but we see not the hand of God over them, the face of God smiling on them, the kingdom of glory prepared for them. These things are yet to be revealed. Let us not judge by appearances. There are more good things about the Christian warfare than we see.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Italian	Italian, Appetizers, Vegetables	8	Servings

INGREDIENTS

1	lg	Eggplant
2 1/2	c	Onions, sliced
2	c	Marinara sauce
2	tb	Sugar
1/2	ts	Salt
12		Pitted green olives, sliced
1/2	c	Olive oil
1	c	Celery, diced
1/4	c	Wine vinegar
2	tb	Capers, drained
	ds	Pepper
		Toast rounds

INSTRUCTIONS

Wash eggplant, cut 1/2" cubes. In skillet, saute eggplant in 1/2 c olive
oil until tender and golden brown. Remove eggplant and set aside.
In same skillet, add 2 T of oil and saute onion and celery until tender,
about 5 minutes. Return eggplant to skillet, stir in tomato sauce, bring to
boil. Reduce heat and simmer covered for 15 minutes. Add vinegar, sugar,
capers, salt, pepper, and olives simmer covered stirring occaionally for an
additional 20 minutes.
Cover eggplant, refrigerate overnight. To serve - turn mixture into serving
bowl and surround with toasted rounds.
Posted to MM-Recipes Digest  by Paula <demoness@bellatlantic.net> on Sep
16, 1998

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