Caponata(Italian Hors D'Oeuvre)

• 1/4 lb. black Italian olives, split and seeds removed
• 1 small stalk celery, chopped
• 1 large can tomatoes, mash pulp and reserve juice
• 2 cloves garlic, minced
• 2 eggplants (medium size), peeled and cubed
• 1 small bottle capers, drained
• 1/2 c. sugar
• 1/2 c. apple cider vinegar
• olive oil (I mix olive oil and corn oil, not quite as rich)

1. Saute eggplants in olive oil; drain.
2. In same oil, saute celery, garlic and tomato pulp.
3. Add eggplant, olives and capers. Dissolve sugar in vinegar; add to mixture.
4. Add tomato juice. Cook about 1/2 hour, uncovered.
5. Place in hot canning jars and seal.
6. Chill in refrigerator before using.
7. Serve with crackers for cocktails or with an antipasto before dinner.
8. Makes 2 or 3 pints.

black italian olives, stalk celery, tomatoes, garlic, eggplants, capers, sugar, apple cider vinegar, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=306139 (may not work)