Mom's Amazing Caponata

By KarenLee

Ingredients

• 1//3 cup olive oil
• 3 cups peeled and diced eggplant
• 1 1/2 cups chopped onion
• 3/4 cup sliced mushrooms
• 1/3 cup chopped green bell pepper
• 2-3 cloves garlic, pressed
• 1 cup tomato paste
• 1 cup water
• 1/2 cup stuffed green olives, halved
• 2 tablespoons red wine vinegar
• 1-1/2 teaspoons sugar
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• Sliced French bread

Preparation

Step 1

Heat oil in a large nonstick skillet over medium heat. Add eggplant, onions, mushrooms, peppers, and garlic. Cook 10 minutes, stirring occasionally. Stir in the remaining ingredients and mix well. Reduce heat to low, cover, and simmer until eggplant is tender, about 30 minutes. Transfer the mixture to a bowl and refrigerate. Serve at room temperature with French bread.