Recipe Detail Capanata

Capanata

1 lg Eggplant in small cubes 2 tb Olive oil
3 Cloves minced garlic 4 Sliced onion 3/4 c Chopped celery
Mushrooms (or broccoli) 3 tb Capers 12 Black olives (real ones) 6 Green olives 3 tb Wine vinegar 1 tb Sugar
Salt & pepper 3 oz Tomato sauce
Saute eggplant in 2T olive oil until soft - reserve Saute onion, garlic & celery Add remaining ingredients ((water if needed) simmer Real black olives are the ones that are black because they are ripe rather than being turned black with Ferrous Gluconate


Comments(0)

Leave A Comment