Italian Eggplant Caviar

Appetizer

• Ready In: 1 hr
• Serves: 12

Ingredients

• 1  small eggplant, cut & unpeeled
• 1  medium onion, finely chopped
• 1  small green pepper, chopped
• 1 (4 ounce) can mushrooms, drained
• 2  garlic cloves, crushed
• 1⁄3 cup olive oil
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon oregano
• 1 1⁄2 teaspoons sugar
• 1 (6 ounce) can tomato paste
• 1⁄4 cup water
• 2  tablespoons  balsamic vinegar
• 1⁄2 cup  chopped green & black olives
• 1⁄4 cup capers

Directions

1. Put ingredients through olive oil in large skillet.
2. Cover & simmer for 10 minutes.
3. Then add salt through capers.
4. Mix well & simmer covered 25 minutes or until eggplant is cooked, not mushy.
5. Chill overnight & serve at room temperature.