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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