Eggplant caponata 1 (poor man's caviar)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Eggplant, unpeeled & cubed | |
| ¼ | cup | Green pepper |
| 4 | ounces | Mushrooms and stems, drained |
| ⅓ | cup | Olive oil |
| Salt/pepper | ||
| ¼ | cup | Water |
| ¼ | cup | Capers |
| 1 | medium | Onion, chopped |
| ¼ | cup | Celery, chopped |
| 2 | Garlic cloves, minced | |
| 6 | ounces | Tomato paste |
| ½ | teaspoon | Oregano |
| ½ | cup | Stuffed green olives |
| 2 | tablespoons | Wine or cider vinegar |
Directions
Combine all ingredients. Pour into a 2 quart glass casserole, cover with lid. Mix well and microwave for 10-12 minutes. Stir again and microwave a few minutes more until eggplant is tender. Serve as appetizer on crackers, chips, or Italian bread cut thin.
Posted to MM-Recipes Digest by Paula <demoness@...> on Sep 16, 1998