Preparation:
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. |
