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  Componatta
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 275
Ingredients:
1 1/2 cup Celery, chopped
1 1/2 cup Onion, chopped
3 large Cloves garlic minced
1/2 cup Olive oil
1 cup Green olives, rinsed
1 cup Black olives, rinsed
2 lb Eggplant 1"cubes
1 Tomatoes 14oz can
1 Can tomato paste
1/4 cup Wine vinegar
Salt and pepper to taste
1/4 cup Capers (optional)
Instructions:
Heat oil and saute the onions, celery, garlic and salt and pepper.
Saute until the onions are translucent. Add the eggplant and simmer
until tender. Add the remaining ingredients and simmer about 10
minutes more. Cool and refrigerate overnight. Serve cold.
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