Caponata

3 eggplants (peel, boil until tender, drain)

2 large onions

2 bell peppers

3 stems celery

5 cloves garlic

1/2 cup olive oil

1 cup tomato paste

1 cup tomato sauce

1/3 cup sugar

One 11 oz jar of drained salad olives

1 cup wine vinegar

Seasoning:

1 tsp salt

1 tsp oregano

2 tsp red pepper

1 tsp Tabasco

Saute onions, bell pepper, celery and garlic in olive oil until wilted. Add tomato paste. Saute until tomato paste changes color. Add sauce, sugar and vinegar. Stir real well and then let simmer for about 20 or 30 minutes. Add drained eggplants, olives and seasoning. Simmer another 15 or 20 minutes. Let cool. Ready to eat. Caponata can be canned if desired. Just place in jar and put in hot water bath before mixture cools.

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Vegetables

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Cajun Country -- New Iberia, Louisiana