Caponata

Ingredients 

3 tablespoon of Olive Oil 

2 eggplant-cubed 

1 large onion-chopped 

1 1lb container of green olives slice in half 

1 small jar capers 

4 stalks celery 

½ can of tomato sauce 

½ can of puree 

1 small can of paste 

¼ cup of sugar 

½ cup of white vinegar 

Salt and pepper 

Directions 

Wash and cut the eggplant into cubes, salt them and set aside. 

Meantime put the sauce, puree, and paste on top of stove and heat through. 

Saute the onions and celery. 

Add the eggplant, olives, and capers to sauce mixture. 

When the celery and onions are soft add them also. 

Mix really good and add the salt and pepper. 

Mix the sugar and vinegar together until the sugar dissolves. 

Add that to the tomato mixture and cook on top of stove until eggplant are soft—about 45 

minutes.  When completed put into the refrigerator, serve with hard crusty bread.