Eggplant Caponata

By Angie47

Ingredients

• 1/3 cup olive oil
• 3 cups peeled and diced eggplant
• 1 1/2 cups chopped onions
• 3/4 cup sliced mushrooms
• 1/3 cup chopped green or red bell pepper
• 2 garlic cloves, pressed
• 1 cup tomato paste
• 1 cup water
• 1/2 chopped stuffed green olives, halved
• 2 Tbl. red wine vinegar
• 1 1/2 teas. sugar
• 1 teas. salt
• 1/8 tsp. ground pepper

Preparation

Step 1

Heat oil in a large skillet. Add eggplant, onions, mushrooms, peppers, and garlic. Cook for about 10 minutes. Stir in remaining ingredients and mix well. Reduce heat to low, cover and simmer about 30 minutes. Serve at room temperature with bread slices.