1 small eggplant
1/4 cup olive oil
1 chopped medium onion
1/3 cup chopped red pepper (my great grandmother used green pepper, but I dislike)
2 garlic cloves, crushed
1 4.5 oz. jar whole mushrooms, drained
one 6 oz. can tomato paste
1/4 cup pimento'd green olives
1/2 cup water
2 Tbsp. red wine vinegar
1 1/2 tsp. sugar
1/2 tsp. dried oregano
1/4 cup capers, drained and rinsed
2 small whole red chili peppers
Salt and pepper to taste (don't oversalt - capers are salty enough)
A Sicilian relish from my Papa's mother's recipe box.
Pare and coarsely chop eggplant; you should have approx. 3 cups.
Heat oil in a large, heavy skillet. Sauté onion, pepper and garlic for 2 minutes. Add eggplant and mushrooms. Toss to mix well. Cover and simmer, stirring once, until the eggplant is tender, about 15 minutes.
Serve warm or cold. This dish refrigerates well.
Submitted by Diana Bogue Contributed on: and modified on Sunday May 16th, 2010