Caponata

By BobH

Ingredients

• 1.5-2 lbs. Eggplant
• .5 cup olive oil
• 4 cups diced onion
• 1 cup diced celery
• 2 8 oz. cans tomato sauce
• .25 cup red wine vinegar
• 2 Tbs. sugar
• 4 Tbs. Drained capers
• 12 pitted olives cut in slivers

Preparation

Step 1

Peel and cut eggplant into 1/2" cubes.
Sautee in oil until tender and brown.
Remove from pan and set aside. Sautee onion and celery until tender. Return eggplant to pan, stir in tomato sauce, and bring to boil. Simmer for 15 minutes. Add vinegar, capers, olives, sugar, and dash of pepper and simmer for an additional 20 minutes.