Eggplant Caponata


I found this recipe a few years ago and have made it for Pesach ever since. It is also lovely in summer.

1 eggplant, chopped
1 onion, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
1 (4 ounce) can mushrooms, drained
2 cloves garlic, chopped
1/3 cup olive oil
1/2 teaspoon oregano
1-1/2 teaspoons sugar
1 (6 ounce) can tomato paste
1/4 cup water
2 tablespoons wine vinegar
1/2 cup sliced green olives
3 tablespoons pine nuts (optional)
salt and pepper to taste

Combine all ingredients in large saucepan. Bring to a boil and simmer, covered, for at least 1/2 hour. Stir frequently. Cool and refrigerate before serving.
Serves 12-16.

If you have leftovers or just wish to alter the recipe a little, you can add tuna to the pot once it has cooled. I am sure boiled potatoes work well too.