Eggplant Caponata

By Jaclyn

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 peppers
• 2 minced garlic cloves
• 1 cup tomato paste
• 1 cup water
• 1/2 cup stuffed green olives, chopped
• 2 T red wine vinegar
• 1 1/2 tsp sugar
• 1 tsp salt
• sliced french bread

Preparation

Step 1

Heat oil in skillet over medium heat. Add eggplant, onions, mushrooms, peppers, and garlic. Cook, stirring occasionally, 10 minutes. Stir in remaining ingredients and mix well. Reduce heat to low. Cover and simmer until eggplant is tender (about 30 minutes). Serve with bread.