Capanota

• 2 Medium Eggplants, peeled and cubed
• 2 Stalks Celery, chopped
• 1/2 Medium Bellpepper, chopped
• 1 1/2 Small - Medium Onions, diced
• 3-4 Cloves Garlic, minced
• Olive Oil
• 1# Green Olives, remove pits
• 1 Small Jar Capers, Rinsed
• 1 15-oz Can Contadina Tomato Sauce
• 1 15-oz Can Chicken Stock
• Salt
• Black Pepper
• Red Pepper (Cayenne)
• Italian Seasoning
• Saltine or Ritz Crackers

1. Heat pot in medium heat, add Olive Oil to cover bottom of pot. Saute all chopped vegetables (except Eggplant) about 5 minutes until wilted. Add Eggplant continue to saute. Add Salt, Pepper, and Red Pepper to taste.
2. Add Tomato Sauce, Chicken Stock, and about 1/2 can water.
3. Add Italian Seasoning.
4. Saute over medium heat.
5. Add green olives, and rinsed capers.
6. Serve with Crackers

eggplants, stalks celery, bellpepper, onions, garlic, olive oil, green olives, capers, tomato sauce, chicken, salt, black pepper, red pepper, italian seasoning, crackers

Taken from www.epicurious.com/recipes/member/views/capanota-50013815 (may not work)