Marika'S Caponata

1. 1

   Cut eggplant into slices- put in colander w salt and drain - then cut into 1 inch cubes

2. 2

   Saute in 5 TBS olive oil in large frying pan over med. Heat about 10 minutes - until golden and limp -

3. 3

   Prepare sauce separately - cut onions into thin slivers - saute in remaining olive oil in another frying pan over med. Heat

4. 4

   Cut tomatoes into chunks and add to onions

5. 5

   Simmer 5 minutes

6. 6

   Chop celery into 1/2 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

No additional tips available.