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Ingredients: Metric Units
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.

Enjoy! -Diana
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Contributed on: and modified on Sunday May 16th, 2010