1 med. Eggplant - chopped small 1 med. Zucchini - chopped small 2 lg. carrots - chopped small 3 stalks celery - chopped small 3 med. Onions - chopped small 1 lb. fresh mushrooms - chopped small 1 3 oz. bottle capers 1/2 lb. Italian green olives 1 8 oz. can tomato sauce (must be DelMonte) 3/4 c. apple cider vinegar 1/4 c. olive oil
Fry celery, carrots, and onions in oil for about 8 minutes before adding the rest of the vegetables. Add tomato sauce and vinegar last. Cook for 30 minutes or until most of the liquid has been consumed.
Good for canning (bottling).
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I make this one too Msmofet - it seems great cooks
cook alike
I dice, season and saute the eggplant separately from the
onion/carrot/celery (use a big wok for this)
then add the capers,tomato etc to the onions
and add the sauteed eggplant at the very end.
I also use whole peeled plum tomato instead of sauce.
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anything that does not kill me makes me stronger
I make this one too Msmofet - it seems great cooks
cook alike
I dice, season and saute the eggplant separately from the
onion/carrot/celery (use a big wok for this)
then add the capers,tomato etc to the onions
and add the sauteed eggplant at the very end.
I also use whole peeled plum tomato instead of sauce.
thank you for the compliment sweetie.
we use sauce because we love it and are used to.
__________________
Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind.