Eggplant Caviar *(Caponata)

• 1 small eggplant (unpeeled), chopped rather fine
• 1 medium onion, coarsely chopped
• 1/3 c. chopped green pepper
• 1 (4 oz.) can mushrooms, drained and chopped (I use fresh)
• 2 cloves garlic, crushed
• 1/3 c. salad oil
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. oregano
• 1 1/2 tsp. sugar
• 1 (6 oz.) can tomato paste
• 1/4 c. water
• 2 Tbsp. wine vinegar
• 1/2 c. chopped stuffed olives
• 3 Tbsp. pine nuts
• 1/4 c. capers

1. Combine eggplant, onion, pepper, mushrooms, garlic and oil in a large skillet.
2. Cover pan and simmer for 10 minutes.
3. Add rest of ingredients.
4. Mix all together and simmer, covered, for 30 minutes, until eggplant is cooked, but not mushy.
5. Chill at least overnight or freeze.
6. To serve, bring to room temperature.

eggplant, onion, green pepper, mushrooms, garlic, salad oil, salt, pepper, oregano, sugar, tomato paste, water, wine vinegar, olives, pine nuts, capers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763271 (may not work)