BROWSE THE COLGIN COOKBOOK

CAPONATA

makes 4 cups

1 medium eggplant, peeled and cut into cubes
1/2 cup chopped red onions
8 oz. chopped tomatoes
1 cup chopped olives
2 tbs. olive oil
1 tsp. garlic powder
1 tsp. sugar
3 tbs. lemon juice
2 tbs. white wine vinegar
salt and pepper to taste
1-2 drops Colgin Worcestershire Sauce
melba toast rounds

In skillet heat oil, add eggplant, onions and
worcestershire sauce. Simmer until vegetables are done. Add tomatoes, sugar, lemon juice,
salt and pepper. Simmer on low heat 2-5 minutes. Add the remaining ingredients. Add
more lemon juice or water if needed. Serve
on toast.