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Eggplant Caponata 2

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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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