Capanata
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant in small cubes |
| 2 | tablespoons | Olive oil |
| 3 | Cloves minced garlic | |
| 4 | Sliced onion | |
| ¾ | cup | Chopped celery |
| Mushrooms (or broccoli) | ||
| 3 | tablespoons | Capers |
| 12 | Black olives (real ones) | |
| 6 | Green olives | |
| 3 | tablespoons | Wine vinegar |
| 1 | tablespoon | Sugar |
| Salt & pepper | ||
| 3 | ounces | Tomato sauce |
Directions
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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