Recipe Detail 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


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