Eggplant Caponata

Eggplant Caponata

4 Tablespoons olive oil
1 small onion
1 clove garlic
1 large eggplant
2 ribs celery
4 mushrooms
½ green bell pepper
½ red bell pepper
½ yellow bell pepper
Salt & Pepper
¼ teaspoon crushed red pepper
¼ teaspoon oregano
1 cup of chopped fresh tomato
¼ – ½ cup Your choice of broth, or red wine, or water

  1. Heat oil in large skillet, add chopped onion
  2. Cube all veggies, Add to skillet
  3. Stir in seasonings and tomatoes
  4. Pour broth to cover veggies, simmer 20 minutes.

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