Capanata

Ingredients

1 eggplant in
30 ml olive oil
3 garlic
4 slices onion
65 gr celery
26 gr capers
12 black olives
6 green olives
45 ml wine vinegar
14 gr sugar
85 ml tomato sauce

Instructions

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