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Grandma Lucy's Componatina Recipe

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This recipe for Grandma Lucy's Componatina, by , is from Our Family Cookbook , 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!

Michelle Orlando


1 eggplant (approx. 2lbs unpeeled and cut into 1 inch cubes)
1 large onion, chopped
1 cup celery, chopped
3˝ oz. tomato paste
1 cup water
1 jar green olives, sliced
2 oz. jar of capers, unsalted and drained
salt and pepper to taste
1 heaping tsp. sugar
1 cup oil
˝ wine vinegar

1. Heat oil and add onion and celery. Cook until tender and then drain and remove from pan.

2. Using the same oil, sauté eggplant until light brown. Then, drain the eggplant and remove from pan.

3. Add water and tomato paste to pan and stir until water is dissolved.

4. Add onion, celery and eggplant back into the pan with the tomato mixture.

5. Add olives, capers, salt and pepper to pan.

6. Cook over high flamt. Add sugar and viegar.

7. Let cool and serve with crackers or bread

8. This can last 4-6 weeks in your refigerator.




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