Caponata Stew

"Caponata is a Sicilian stew traditionally made with fried eggplant and served at room temperature." ~ Vegetarian Times

Mmm! Little twist on Caponata Stew... Original recipe sounded really spicy with all use of jalapeno and fire-roasted tomatoes... So, arranged to my version :) Softness of eggplant.. and some chweyness from mushrooms... yum! It came out really yummy...

It is like Italian way of chilie :) Healther :)

Caponata Stew

1 medium Eggplant (peeled, diced)

2 tsp EVOO

1 medium White Onion (peeled, chopped)

3 cloves Garlic (minced)

8 oz Cremini Mushrooms (chopped into 1/2inch pieces)

1 28oz can diced Tomatoes

1/2 cup Dry Red Wine

1 tsp Dried Oregano

1 cup Water

salt and pepper

1) Place eggplant (diced) in colander, and sprinkle with salt. Let it sit 10min. Rinse under cold water and pat dry with paper towels.

2) Heat oil in large pot over med heat.

3) Add onion and garlic. Saute about 10min, or until onion is softened and translucent.

4) Add eggplant and mushrooms, and saute about 10min, until they are tender.

5) Stire in tomatoes, 1cup water, 1/2 red wine, and oregano. Bring to a boil, cover reduce heat to low, simmer 50-60min until veggies are tender. Season with salt and pepper.