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Shopping List for Baked Eggplant:

1 1/4 pound eggplant, cut into 1-inch cubes
2 medium onions, thinly sliced
2 ribs celery, cut into 1-inch pieces
1 tablespoon olive oil
1 can (16 ounce size) diced tomatoes, undrained
3 tablespoons tomato sauce
1/2 cup pitted ripe olives, cut in half
2 tablespoons balsamic vinegar
1 tablespoon sugar
1 tablespoon capers, drained
1 teaspoon dried oregano
salt and pepper, to taste

Recipe Location:
Recipe ID: 50675
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Serves/Makes: 4

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