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Light Eggplant Caponata

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CATEGORY CUISINE TAG YIELD
Eggs St. Louis Post2 6 servings

INGREDIENTS

2 tb Olive oil
1 md Onion; halved, sliced thin
2 Celery ribs; thinly sliced
1 1/2 lb Eggplant (preferably Japanese or Chinese); unpeeled, and
Cut into 1" cubes
Salt
Freshly ground pepper
1 cn Tomato sauce -; (8 oz)
1 cn Diced tomatoes – (14 1/2 oz); drained
1 tb Red-wine vinegar; (to 2 tbspns)
1 ts Granulated sugar; (to 2 tspns)
1/3 c Pitted green olives – (to 1/2 cup); halved
2 tb Capers; rinsed

INSTRUCTIONS

Heat oil in large heavy skillet or saute pan. Add onion and celery; saute
over medium heat 5 minutes. Add eggplant, and salt and pepper to taste;
saute over medium-high heat, stirring, 2 minutes. Add tomato sauce and
tomatoes; bring to a simmer. Cover skillet, and cook over medium-low heat
10 minutes. Add vinegar, 1 teaspoon sugar, olives and capers. Cover; simmer
over low heat, stirring often, 10 minutes or until eggplant is tender.
Taste; adjust seasoning, adding remaining 1 teaspoon sugar if desired.
Serve cold or at room temperature. Yields 6 servings.
Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Faye Levy
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

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