MUSHROOM CAPONATA

By BobD

Ingredients

• 9 ounces whole onion or 8 ounces chopped ready-cut onion (1 3/4 cups)
• 1 tablespoon olive oil
• 8 ounces whole green pepper or 7 ounces chopped ready-cut pepper (1 1/2 cups)
• 1 pound mushrooms
• 6 large Greek olives
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• 3 tablespoons tomato paste or half of a 6-ounce can
• 2 tablespoons water
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper to taste

Details

Servings 2
Adapted from events.nytimes.com

Preparation

Step 1

Chop the whole onion.

Heat the oil in a nonstick skillet and saute the onion.

Meanwhile wash, trim and seed green pepper; then chop, and add to the onion.

Wash, trim and chop mushrooms and add to skillet. Cover and simmer over medium-high heat about 2 minutes.

Pit and chop olives, and add to vegetables with oregano, sugar, tomato paste, water, vinegar, salt and pepper. Reduce heat to simmer; cover, and continue cooking another few minutes, until flavors are blended.