Caponata


1 eggplant, diced
1 medium onion, diced
1/2 cup green pepper, diced
4 ounces mushrooms, sliced
2 cloves garlic, crushed
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon oregano
One 6 ounce can tomato paste
1/4 cup water
2 tablespoons wine vinegar
1/2 cup sliced stuffed olives
1/4 cup capers
3 tablespoons pagnoli nuts, lightly toasted

Combine in a large pot the eggplant, onion, green pepper, mushrooms, garlic and oil. Cover and simmer for 15 minutes and stir. Mix the remaining ingredients and add to the rest after the 15 minutes. Cover all ingredients and simmer for 25 minutes, stirring. Chill, serve with pita bread, crackers, vegetables, etc.
Barbara Mungall


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