Caponata 2

2 eggplants
2 onions
2 bell peppers
3 stalks celery
1 large can tomato sauce
1 small can tomato paste
5 cloves garlic
1/2 cup olive oil
1 cup wine vinegar
1/3 cup sugar
1 tsp oregano (optional)
1 jar salad olives
Salt, red pepper, black pepper to taste

Steam and chop and purple eggplant (do not peel). Saute onions, bell peppers, celery, garlic until soft in olive oil. Add tomato sauce, paste, wine vinegar and sugar. Blend well, continue cooking a short time (about 15 minutes). Add eggplant and olives (also oil in olives). Add spices. Seal in hot sterilized jars.

Yield: About 5 pints.

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana