Caponata(Serves 12 To 15)

• 1 stalk celery, coarsely chopped
• 3 green peppers, chopped
• sufficient olive oil to prevent sticking
• 3 medium eggplants, cut into 3/4-inch cubes (unpeeled)
• 2 medium onions, chopped
• 1 lb. mushrooms, chopped
• 1/2 c. wine vinegar
• 1 tsp. crushed red pepper
• 2 Tbsp. sugar
• salt to taste
• 1 (28 oz.) can tomatoes, drained and chopped
• 1/2 c. green olives, chopped
• 1/2 c. black olives, chopped
• 1 lb. softened butter
• 1 lb. powdered sugar
• 1 lb. brown sugar
• 1 qt. good vanilla ice cream, softened
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• 1 large spoonful batter
• 1 generous jigger rum
• boiling water

1. Put into mug and stir well.
2. Sip and enjoy.

celery, green peppers, sufficient olive oil, eggplants, onions, mushrooms, wine vinegar, red pepper, sugar, salt, tomatoes, green olives, black olives, butter, powdered sugar, brown sugar, vanilla ice cream, cinnamon, nutmeg, spoonful batter, generous jigger rum, boiling water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170437 (may not work)