Eggplant Caponata
Janice
Can use as an appetizer or side dish.
ingredients
- 3 cups peeled and cubed eggplant
- 1/3 cup chopped green pepper
- 1 onion, chopped
- 3 large mushrooms, sliced
- 2 cloves garlic, crushed
- 1/3 cup olive oil
- 1 small can tomato paste
- 1/4 cup water
- 2 Tbsp. wine vinegar
- 1/2 cup small pimento stuffed olives
- 1/2 tsp. sugar
- 1/2 tsp. oregano
- 1 tsp. salt
- 1/8 tsp. pepper
directions
Put eggplant, green pepper, onion, mushrooms, garlic and oil in a skillet. Cook covered for 10 minutes. Add remaining ingredients. Mix and simmer until eggplant is tender, about 30 minutes. Serve chilled or at room temperature.
Source: Betty Kaplan
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