Course : Salads
Serves: 1
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1/2 cup wish-bone italian dressing
3 cups diced eggplant -- (about 1 medium)
1 cup sliced celery
1/2 cup chopped onion
1 can whole tomatoes -- undrained (16 oz.)
1/4 cup sliced pimiento-stuffed olives
1 tablespoon mashed anchovies
1 tablespoon chopped parsley
1 teaspoon sugar

Preparation / Directions:

In 12-inch skillet, combine Italian dressing, eggplant, celery and onion; cook 15 minutes or until tender. Add tomatoes, olives, anchovies, parsley and sugar; bring to a boil, then simmer uncovered 15 minutes or until tender. Chill. Serve, if desired, with thinly sliced Italian bread. Makes about 3-1/2 cups caponata.

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