Ingredients
Caponata
3 med. Egglplants
Salt
½ c olive oil
2 onions
11/2 lbs. fireroasted tomotos\es
2 stalks celery
1 T capers
½ cup wine vinegar
1T sugar
Preparation
Cut eggplant into slices- put in colander w salt and drain - then cut into 1 inch cubes Sauté in 5 TBS olive oil in large frying pan over med. Heat about 10 minutes - until golden and limp - Prepare sauce separately - cut onions into thin slivers - sauté in remaining olive oil in another frying pan over med. Heat Cut tomatoes into chunks and add to onions Simmer 5 minutes Chop celery into ½ inch diced - add celery an capers - and add to simmering tomato sauce - bring to a boil -= add eggplant and return sauce to boil - add vinegar and sugar and cook 5 minutes or until vinegar has evaporated - DO NOT OVERCOOK - don’t make mushy
