| 1/3 1 1 1 |
c c c c |
olive oil onion, diced celery, diced red bell peppers, diced |
saute 'til less than brown and reserve |
| 1 1/2 - - 1/3 |
lb c |
eggplant lemon juice salt olive oil |
destem eggplant, dice, sprinkle with lemon juice and salt, drain for 20 min rinse, squeeze and pat dry; put oil in frypan and saute prepared eggplant 'til brown; add onion mix |
| 2 - 1/2 1 1/3 1 1/2 |
c can T c T c |
canned tomatoes, drained and chopped anchovies, chopped sugar red wine vinegar black pepper, ground green olives, sliced |
add, and simmer for 20 min |
| 2 |
T |
capers, rinsed |
stir in and cool the lot |
| 1/4 |
c |
black olives, sliced |
stir in and serve |
| |||