Capanata

• 1 large eggplant in small cubes
• 2 tablespoons olive oil
• 3 Cloves garlic minced
• 4 each onions sliced
• 3/4 cup celery chopped
• 1 x mushrooms or broccoli
• 3 tablespoons capers
• 12 each black olives
• 6 each green olives
• 3 tablespoons white wine vinegar
• 1 tablespoon sugar
• 1 x salt and black pepper
• 3 ounces tomato sauce

1. Saute eggplant in 2T olive oil until soft - reserve.
2. Saute onion, garlic and celery.
3. Add remaining ingredients ((water if needed) simmer.

cubes, olive oil, garlic, onions, celery, mushrooms, capers, black olives, green olives, white wine vinegar, sugar, salt, tomato sauce

Taken from recipeland.com/recipe/v/capanata-36962 (may not work)