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EGGPLANT CAPONATA
ingredients
1 eggplant, cut into cubes (approx.2 lbs)
1 stalk celery, chopped
2 medium onions, chopped
2 large red pepper
4 large cloves garlic, minced
sliced mushrooms (optional)
2 tbsps. olive oil
1 (28 oz.) can chopped tomatoes
2 tbsp drained capers
¼ cup pitted and sliced green olives
¼ cup red wine vinegar or balsamic vinegar
1 tbsp sugar
salt to taste
black pepper to taste
directions
Saute the onions in the olive oil till soft and starting to brown
Add the garlic
Add the celery, red peppers and mushrooms, cook until beginning to soften; remove from pan
Add moroe olive oil to pan and brown the eggplant
Return vegetables to pan, and add tomatoes, capers, olives, vinegar, sugar and salt and pepper to taste
Cook until sauce has thickened.
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