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LOCATION: Recipes >> Dips >> Caponata 02

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Eggplant Caponata

1 medium eggplant, peeled and cubed
6 T oil
2 cloves garlic, minced
1 onion, sliced
.75 C chopped celery
4 T tomato sauce
2.5 T capers
14 stuffed green olives halved
1 T sugar (optional)
2 T wine vinegar
salt and pepper to taste

Saute eggplant in 5 T oil 5 min. Remove from pan. Add last T of
oil. Saute garlic and onion til brown. Add celery and tomato
sauce. Simmer til celery is tender. Add eggplant capers and
olives. In separate pan heat suagr & vinegar. Pour over eggplant.
Salt and pepper to taste. Simmer 15 more min. Serve hot or cold.

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