"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Caponatina Recipe

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This recipe for Caponatina, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, October 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 eggplant, sliced and diced
2 green poeppers, diced
4 stalks celery, diced
2 medium onions, chopped
6 greeg olives, cut up
6 oz. wine vinegar
1 can tomato sauce
1 large can tomatoes, strained, if desirfed
1 tbsp. sugar
olive oil

Directions:
Directions:
After slicing eggplant, place it in some salt water to keep it from turning dark. After a few minutes remove it; drain and dry the slices with some paper towels. Dice the eggplant and fry in the olive oil until light brown. Remove it and set aside. Fry the diced celery in the same pan and remove, then fry the green peppers and onions together and remove. Place all ingredients in a sauce pan and add the remaining ingredients; the olives, wine vinegar, sugar, tomato sauce and tomatoes. Allow to cook 45 minujtes to 1 hour in a covered saucepan. This dish is much better if allowed to stand overnight. It is very good when served with meat.

 

 

 

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