Caponata

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Combine in a medium saucepan, cover and cook for 15 minutes:

• 1 large eggplant, diced
• 1 medium onion, diced
• 1 small red bell pepper, diced
• 1 pound fresh mushrooms, diced
• 2 garlic cloves, minced or pressed
• 1/3 cup olive oil or vegetable oil

Add to mixture and combine together:

• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon dried oregano
• 1 1/2 teaspoons dry sugar
• 3 tablespoons pine nuts
• 6 ounce can of tomato paste
• 1/4 cup water
• 2 tablespoons wine vinegar
• 1/2 cup stuffed green olives, sliced

Cover and simmer 25 minutes. Serve room temperature or chill & eat.