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Capanata Recipe

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This recipe for Capanata, by , is from The aron/dinner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

gerri aron


3 cups peeled and cubed eggplant
1/2 cup chopped green bell pepper
1 medium onions ; coarsely chopped
3/4 cup sliced fresh mushrooms or 4 oz can
2 cloves garlic ; crushed
1/3 cup olive oil
1 cup tomato paste
1/4 cup water
2 tablespoons wine vinegar
1/2 cup stuffed olives ; sliced
1 1/2 teaspoons sugar
1/2 teaspoon oregano
1 teaspoon salt
1/8 teaspoon pepper

Put eggplant, green pepper, onion, mushrooms, garlic and oil in skillet. Cover, cook gently 10 minutes, stirring occasionally. Add remaining ingredients and mix well. Simmer until eggplant is tender, about 30 minutes to an hour. Add a little water if it dries out. Chill before serving.Freezes very well




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