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Eggplant salad -caponata. Good! Recipe


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     Eggplant salad -caponata. Good!

Category   Appetizers
Sub Category   None

large eggplant
1/2 to 3/4 c olive oil
1 ch onion
1 c ch celery
1 c ch green pepper
1 c tomato puree
1/2 c ch olives. Black
1/3 c red wine vinegar or rice vinegar
2 tbsp sugar
1 1/2 tsp salt

Cut unpeeled eggplant into Small cubes. In large skillet heat olive oil. Sauté eggplant until brown --ten minutes. Add onion celery and green pepper. Cook and stir until crisp tender...adding more oil as needed. Stir in rest and simmer 10 min uncovered..stirring. Remove and chill. Can be made 1 week ahead or freeze. 4 cups

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