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CAPONATA
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| Ingredients: |
1 Medium Eggplant cut into 1" cubes
1/3 cup Olive Oil
1 Medium onion - chopped
1/2 cup Celery, chopped
1 t Minced Garlic
1 can Rotel tomatoes w/ chilies
1/4 cup Kalamata olives, sliced
2 T Red Wine Vinegar
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| Procedures: |
Sauté the eggplant in the olive oil and remove.
Sauté the remaining ingredients and simmer 20 minutes.
Combine and chill overnight.
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| Notes: |
| This comes from the kitchen of Corvita Eckenroth, Sal's maternal grandmother. |
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