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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
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.