Caponata 
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Ingrediets:
1/2 cup extra virgin olive oil
1 large eggplant, peeled and cut into 1/2-inch cubes
1 green bell pepper, stemmed, seeded and diced
1 large sweet onion, peeled and chopped
1/2 pound button or cremini mushrooms, sliced 1/4-inch thick
1 small can tomato paste
1/4 cup water
2 tablespoons balsamic vinegar (red wine vinegar works, too)
1/2 cup stuffed green olives, cut in half
2 teaspoons sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
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Direction:
Heat the oil in a large pot and, when hot, add the eggplant, bell pepper, onion, mushrooms. Stir to coat the vegetables, reduce heat and cook gently, covered, for 10 minutes stirring occasionally. Add remaining ingredients (easy on the tomato paste) and simmer, covered, until eggplant is tender and onions are soft – about 20-30 minutes. If it gets too thick, add a little water while it is simmering. Chill overnight and serve with bread or crackers, or on a bed of lettuce as a first course.
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Tagged: caponata, caponata salad, salad