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JOSEPH MAZZOLA’S COPONATINA

Ingredients
1 eggplant about 1½ pound leave skin on and cut into 5/8 inch cubed
2 ½ cup chopped onion

1 cup sliced celery 1/4 inch thick
1/2 cup olive oil + 2 tbsp 2 6 ounce can tomato paste
1/4 cup wine vinegar 2 tablespoons sugar
2 tablespoons capers 1/2 teaspoon salt
1/4 teaspoon oregano 24 green or black olives pitted

pepper to taste loaf of Italian bread sliced

Instructions
Wash eggplant and dice into 5/8 inch cubes. In a large skillet pour in olive oil and
sauté eggplants until golden, remove from pan. Pour in last 2 tbsp of olive oil and add
onions, sauté until tender. Return eggplant to the skillet, add tomato paste, bring to

a boil and simmer for 15 minutes. Add vinegar, sugar, capers, salt, oregano and
pepper. Cover and stir occasionally for 15 minutes. Cool and refrigerate. Put

spoonfuls on lightly toasted Italian bread slice.

JOSEPH MAZZOLA’S PASTA FAGIOLI (PASTA AND BEANS)

Ingredients
3 cloves minced garlic 3 strips of bacon 1/4 strips
3 tablespoons olive oil 1 package dry vegetable soup

3 ½ cup water 1 cup of marinara sauce
1 large can of cannellini beans drained and rinsed
1/2 pound of ditillini macaroni or bow ties
1/4 teaspoon oregano 1/4 teaspoon salt

1/4 teaspoon garlic salt 1/4 teaspoon pepper
1/2 cup chopped escarole 1/2 cup finely shopped celery
1/4 cup finely chopped onion 1/2 pound ham steak cubed

Instructions
Heat the oil in a pot and add garlic, celery and carrots. Cook stirring occasionally
about 5-6 minutes until soft. Add bacon and ham then cook until lightly browned.

Stir in the rest of the ingredients except the macaroni and bring to a boil. Then add
macaroni and cook for 12 more minutes.

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