For Fran in Upstate New York, here is a delicious and
easy recipe for Eggplant Appetizer, also known as Caponata.

Eggplant Appetizer (Caponata)

1 large onion, chop fine
1/4 green pepper, chop fine
1 clove garlic, chop fine
2 or 3 ribs celery, chop fine
2 or 3 tablespoons olive oil
1 small can Hunts tomato sauce
1 can water
1 teaspoon salt
dash black pepper
1 teaspoon sugar
1 teaspoon vinegar
pinch baking soda
1 large eggplant (1 inch cubes, do not peel)
1 small bottle capers and olives, (drain and rinse)

Saut?first 4 ingredients in olive oil, until soft but
not brown. Add tomato sauce, water, S & P, sugar,
vinegar, and soda. Bring to a simmer and cook on
very low heat about 30 minutes. While sauce is
simmering, cook eggplant in boiling, salted water
on medium heat about 5 minutes, and drain. When
sauce is ready, add eggplant and capers and olives.
Cover and cook on very low heat about 30 minutes more.
Serve at room temperature.

Frances in Wesley Chapel, FL

http://www.nancyskitchen.com