Author Notes
This is similar to a basic Caponata recipe, mushrooms have been added and it's missing capers, pine nuts, and olives (which IMHO would also be great tasting). This makes a nice side dish. —Pete
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Ingredients
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4 tablespoons
olive oil
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1
large eggplant, peeled and cut into 1 inch cubes
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3/4 cup
onion, coarsely chopped
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1/2
red bell pepper, julienned
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1/2
green bell pepper, julienned
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1 cup
sliced baby bella mushrooms
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2
cloves garlic, minced
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1 cup
tomato sauce or 1 1/2 cups diced tomatoes
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2 tablespoons
red wine vinegar (or balsamic or combination of both)
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1 tablespoon
sugar
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salt
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ground black pepper
Directions
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In a saute pan heat 3 tablespoons of the olive oil, add the eggplant, and saute until soft and browned, about 10 minutes. With a slotted spoon or wire basket, remove eggplant and and place in a bowl, keeping any remaining olive oil in the pan. In the same pan, add the final 1 tbsp olive oil to the remaining oil, and cook the onion, celery, peppers and mushrooms. Saute until soft, about 4 minutes. Add the garlic, tomato sauce, vinegar, cooked eggplant, sugar, salt and pepper to taste. Bring to a boil, reduce heat, and simmer for 10 minutes until vegetables are tender.
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