Caponata(Italian Hors D'Oeuvre) - cooking recipe

Ingredients

1/4 lb. black Italian olives, split and seeds removed
1 small stalk celery, chopped
1 large can tomatoes, mash pulp and reserve juice
2 cloves garlic, minced
2 eggplants (medium size), peeled and cubed
1 small bottle capers, drained
1/2 c. sugar
1/2 c. apple cider vinegar
olive oil (I mix olive oil and corn oil, not quite as rich)

Preparation

Saute eggplants in olive oil; drain.
In same oil, saute celery, garlic and tomato pulp.
Add eggplant, olives and capers. Dissolve sugar in vinegar; add to mixture.
Add tomato juice. Cook about 1/2 hour, uncovered.
Place in hot canning jars and seal.
Chill in refrigerator before using.
Serve with crackers for cocktails or with an antipasto before dinner.
Makes 2 or 3 pints.