Caponata Stew

Name: Caponata Stew
Ingredients: 1 medium eggplant, peeled and diced (about 3 1/2 cups); 2 tsp. olive oil; 1 medium white onion, peeled and chopped (about 1 cup); 3 cloves garlic, minced (about 1 Tbs.); 1 jalapeno pepper, seeded and minced (about 1 Tbs.); 8 oz. cremini mushrooms, chopped into 1/2-inch pieces (about 3 cups); 1 28-oz. can diced fire-roasted tomatoes; 1/2 cup dry red wine or 1/4 cup red wine vinegar; 2 Tbs. capers, drained and rinsed; 1 tsp. dried oregano

10 ingredients

9 steps

Ingredients

1 medium eggplant, peeled and diced (about 3 1/2 cups)
2 tsp. olive oil
1 medium white onion, peeled and chopped (about 1 cup)
3 cloves garlic, minced (about 1 Tbs.)
1 jalapeno pepper, seeded and minced (about 1 Tbs.)
8 oz. cremini mushrooms, chopped into 1/2-inch pieces (about 3 cups)
1 28-oz. can diced fire-roasted tomatoes
1/2 cup dry red wine or 1/4 cup red wine vinegar
2 Tbs. capers, drained and rinsed
1 tsp. dried oregano

Directions

1

Place eggplant in colander, and sprinkle generously with salt.
2

Let stand 10 minutes.
3

Rinse under cold water, and pat dry with paper towels.
4

Heat oil in large pot or Dutch oven over medium heat.
5

Add onion, garlic and jalapeno, and saute 10 minutes, or until onion is softened and translucent.
6

Add eggplant and mushrooms, and saute 10 minutes more, or until vegetables are tender.
7

Stir in tomatoes, 1 cup water, wine, capers and oregano.
8

Bring to a boil, cover, reduce heat to low, and simmer 50 to 60 minutes, or until vegetables are tender.
9

Season with salt and pepper.