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Caponata

This is one of my favorite recipes especially for Easter.
 Hey, it's good anytime.




  • 1/4 cup of Olive Oil
  • 1 Celery Stalk (chopped)
  • 1 med Eggplant (Chopped)
  • 1 Red Pepper (chopped)
  • 1 Med Onion (chopped)
  • 1 14 1/2 oz Can of diced Tomatoes
  • 1/2 tea of Oregano
  • Salt and Pepper
  • 1/4 Cup Red Wine Vinegar
  • 2 Teaspoons Sugar



  1. Heat Oil, add celery sauté till tender 
  2. Add eggplant and sauté till soft, season with salt (5 min)
  3. Add red pepper and continue to sauté (3-4 min)
  4. Add onion sauté till soft.  (5 min)
  5. Add diced tomato with juice.  
  6. Add oregano, salt and pepper.
  7. Simmer over low heat till thickens (20min )
  8. Add vinegar and sugar take off heat
Serve cold with bread or hot over pasta


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