Caponata

By bagmonster87

Ingredients

• 1/2 cup olive oil
• 2 T tomato paste
• 3 large eggplant, peeled and cut into cubes
• 2 tsp sugar
• 1 cup chopped celery
• salt and pepper
• 1 large onion
• 1/2 cup each green and black olives chopped
• 2 cans tomatoes, drained and cut up
• 4 T wine vinegar
• 1/2 cup capers
• 2 garlic cloves
• 2 zucchini, chopped

Preparation

Step 1

Cook eggplant, zucchini, celery, onion and garlic in olive oil until tender. Add tomatoes, vinegar, tomato paste, sugar, salt and pepper. Cook over low heat, covered 15 to 20 minutes, stirring occasionally. Remove from heat add olives and capers, mix well. Cool and store in refrigerator will keep up to one month.