Eggplant Caponata

Categories: Pam's
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:

3 cup	onions, chopped
1/2	bell pepper, chopped
1/2 cup	celery, chopped
1.2 cup	olive oil
2	eggplants, peeled and cut into cubes
8 ounce	can tomato paste
6 ounce	can tomato paste
5 cloves	garlic, minced
6 ounce	can olives, pitted and halved (save 3/4 cup olive juice)
1/2 cup	green olives, pitted and halved
1/2 cup	red wine vinegar
3 tbsp	sugar
1/4 cup	capers
1 1/2 tsp	oregano
1 tbsp	salt
1 tsp	cayenne pepper
1 tsp	black pepper

In a large pot, saute onions, bell peppers and celery in olive oil.
Cook on medium heat for 30 minutes stirring often. Do not let this
burn. Stir in eggplant. Cover and cook for 30 minutes, stirring
often. Add sauce and paste. Cook for 15 minutes. Add garlic,
olives, olive juice, vinegar, sugar, capers, oregano, salt and
pepper. Cook until thickened (about 15 minutes). Put in sterile
jars and stor in refrigerator.



Nutritional facts (daily value): Calories 3577kcal; Protein 38g
(75%); Total Fat 290g (446%)(Sat. 40g (201%)); Chol. 0mg (0%); Carb.
251g (84%); Fiber 74g (294%); Sugars 135g; Calcium 650mg (65%); Iron
26mg (147%)

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