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)
Directions:
Historical note: My Papa's mother was Sicilian and this was one of her dishes.
Directions: Pare and coarsely chop eggplant; you should have approx. 3 cups.
Heat oil in a large, heavy skillet. Saute' 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. Enjoy! -Diana
Submitted by Diana Bogue
Contributed on: Friday December 9th, 2005 and modified on Thursday December 15th, 2005