Aubergine Caponata 4 Recipe

• 6 x Aubergines, in small cubes with skin Oil for sauteing
• 2 lrg Onions, minced
• 1 lrg Can crushed tomatoes
• 1 Tbsp. Sugar
• 4 ounce Wine
• 1 bn celery, diced and parboiled
• 1 lb Green olives, minced

1. Put aubergine in pot and sprinkle with salt.
2. Stir occasionally and let sit for 2 hrs.
3. Drain aubergine, squeezing to remove excess water.
4. Saute/fry aubergine in oil till tender.
5. Remove from pan and set aside.
6. Saute/fry onions in oil slightly, add in tomatoes.
7. Simmer about 30 min.
8. Add in sugar, wine, aubergine, celery, and olives.
9. Stir and simmer 5 min.
10. Let cold and chill.
11. Serve cool with bread or possibly crackers.

aubergines, onions, tomatoes, sugar, celery, green olives

Taken from cookeatshare.com/recipes/aubergine-caponata-4-71430 (may not work)