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  • Capunatina
    Recipe contributed by Sonny Inzillo
    • 3 large eggplants cubed with skin left on
    • 4 stalks celery (with leaves) chopped
    • 3 large onions chopped coarsely
    • 4 red Italian frying peppers, coarsely chopped
    • Green olives crushed & pitted
    • 3 large tomatoes chopped plus tomato paste (as a thickener)
    • Extra virgin olive oil
    • 1/2 cup red wine vinegar
    • Capers to taste
    • Pignoli to taste
    • Raisins optional
    • Salt & pepper to taste
    • Fresh basil to taste
    • Oregano to taste
    • EQUAL sweetener or sugar
    Sauté eggplant cubes in oil and remove when cooked. Sauté onions and peppers, remove when semi soft. Sauté celery until soft and remove. Now the fun begins. Add all previous ingredients back into the pot. Add your tomatoes and some paste to thicken the mixture. Add the olives and capers. Add vinegar (start with 1/2 a cup). As the food cooks the vinegar will evaporate. Add your spices and cook on a low medium flame for about 20-25 minutes. Add more vinegar if you feel it is not enough. Add pignoli and raisins (the raisins will plump up). If the mixture looks "dry" to you add olive oil. Shut flame and let mixture cool off. The traditional sweetener is sugar to desired sweetness. I am diabetic and put EQUAL in AFTER the capunatina has cooled off. The desired effect in flavor is what in Italian is called "Agrodulce" (sweet & sour). Correct your vinegar and sweetener as needed. Let cool, and eat until you explode!!! Makes approximately 10 servings.

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