Eggplant Caponata

Advocate staff photo by ARTHUR D. LAUCK -- Maudrie Grezaffi's daughters make Eggplant Caponata from a Pointe Coupee Parish recipe. Show caption
Advocate staff photo by ARTHUR D. LAUCK -- Maudrie Grezaffi's daughters make Eggplant Caponata from a Pointe Coupee Parish recipe.

Eggplant Caponta

Serves 6-8. Recipe provided by Vicki Brooks is from “Pointe Coupee Kitchen Kapers.”

3 cups eggplant, peeled and cubed (use medium-size eggplants)

1⁄3 cup chopped bell pepper

1 medium onion, chopped

2 cloves garlic chopped

½ cup olive oil

1 can tomato paste

¼ cup water

1 (4-oz.) can mushrooms (stems and pieces), drained

½ cup pimento-stuffed olives or black olives, chopped

1⁄8 tsp. pepper

11/2 tsps. sugar

½ tsp. oregano

1 tsp. salt, or to taste

Worcestershire sauce to taste

1. Mix together eggplant, bell pepper, onion, garlic and olive oil. Cook covered 10 minutes. Stir often.

2. Add remaining ingredients to eggplant mixture. Simmer until soft. Serve with crackers.