Capanata
|
| Artist: |
_ |
Yield: |
1 |
| Categories: |
Appetizers |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1
| large | Eggplant in small cubes | | 2
| tbsp | Olive oil | | 3
| | Cloves minced garlic | | 4
| | Sliced onion | | 3/4
| cup | Chopped celery | | | Mushrooms (or broccoli) | | 3
| tbsp | Capers | | 12
| | Black olives (real ones) | | 6
| | Green olives | | 3
| tbsp | Wine vinegar | | 1
| tbsp | Sugar | | | Salt & pepper | | 3
| oz | Tomato sauce |
|
Procedures:
| 1 | 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 gluconat |
|
|
