Title: Sicilian Vegetable Stew
Categories: Food networ, Food8
Yield: 6 servings

1 lg Onion; chopped
3 Celery stalks; including
-leaves,
(3 to 4)
; chopped
3 tb Olive oil
1 kg Aubergines; cut into 2.5cm
-(1
; inch) chunks (2
; 1/4lb)
1 tb Salted capers; soaked in
-water for
; 10 minutes, then
; drained
20 Green olives
1 tb Sugar
1 tb White wine vinegar
55 g Concentrated tomato paste;
-(2oz)
Salt and pepper

Blanch the onion and celery in lightly salted boiling water for a dew
minutes, then drain.

Heat the oil in a large frying pan, add the aubergine chunks and fry until
brown and tender (don't overcrowd the pan, you will probably have to cook
them in batches). Add the onion, celery and all the remaining ingredients.
Stir well, then cover and cook for about 15 minutes, removing the lid of
the pan towards the end of cooking.

Should the sauce require extra moisture, add a tbsp or two of water during
cooking. Season to taste with salt and pepper.

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Converted by MM_Buster v2.0l.