Capintona Eggplant Appetizer

Name: Capintona Eggplant Appetizer
Ingredients: 2 eggplants; 2 bell peppers; 2 onions; 3 stems celery; 1 can tomato paste; 1 can tomato sauce; 1/2 c. olive oil; 5 pods garlic; 1 c. wine vinegar; 1/3 c. sugar; oregano to taste; salt to taste; black and red pepper to taste; 1 (10 oz.) jar salad olives

14 ingredients

5 steps

Ingredients

2 eggplants
2 bell peppers
2 onions
3 stems celery
1 can tomato paste
1 can tomato sauce
1/2 c. olive oil
5 pods garlic
1 c. wine vinegar
1/3 c. sugar
oregano to taste
salt to taste
black and red pepper to taste
1 (10 oz.) jar salad olives

Directions

1

Cube whole eggplants with peelings and steam until tender. Saute onions, bell peppers, celery and garlic in olive oil until wilted.
2

Add tomato sauce, tomato paste, wine vinegar and sugar. Blend and let cook for 10 minutes.
3

Add spice and seasonings to your taste.
4

Combine this mixture to eggplant and add salad olives. Bring to a good boil and remove from heat.
5

Place in jars immediately and seal.