Caponata

Another wonderful use of eggplant! A great addition to any cocktail party!!

CAPONATA

1 medium eggplant, unpeeled, finely chopped
1 large onion, coarsely chopped
1/2 cup coarsely chopped mushrooms
1/3 cup chopped green pepper
2 cloves garlic, minced
1/3 cup vegetable oil*
1/2 cup chopped stuffed green olives
1/4 cup chopped ripe olives
1/4 cup drained capers
3 tablespoons pine nuts
6 ounces tomato paste
1/3 cup water
2 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano

*I use just enough oil to keep the vegetables from sticking to the pan. Because they have such a high water content, they quickly provide moisture
in the pan. I’ve tried it with the full 1/3 cup and with 2 tablespoons of oil, and I can’t taste the difference. Also, I prefer olive oil.

In large saucepan combine eggplant, onion, mushrooms, green pepper, garlic and oil. Simmer covered 10 minutes.

Add remaining ingredients; mix well and simmer covered 25 minutes, stirring occasionally. Eggplant should be cooked but not overly soft.

Refrigerate overnight.

Serve at room temperature with crackers or cocktail pumpernickel.