MUSHROOM CAPONATA

Mushroom Caponata image

Provided by Marian Burros

Time 25m

Yield 2 servings

Number Of Ingredients 11

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Ingredients

9 ounces whole onion or 8 ounces chopped ready-cut onion (1 3/4 cups)
1 tablespoon olive oil
8 ounces whole green pepper or 7 ounces chopped ready-cut pepper (1 1/2 cups)
1 pound mushrooms
6 large Greek olives
1 teaspoon dried oregano
1 teaspoon sugar
3 tablespoons tomato paste or half of a 6-ounce can
2 tablespoons water
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper to taste

Steps:

Chop the whole onion.
Heat the oil in a nonstick skillet and saute the onion.
Meanwhile wash, trim and seed green pepper; then chop, and add to the onion.
Wash, trim and chop mushrooms and add to skillet. Cover and simmer over medium-high heat about 2 minutes.
Pit and chop olives, and add to vegetables with oregano, sugar, tomato paste, water, vinegar, salt and pepper. Reduce heat to simmer; cover, and continue cooking another few minutes, until flavors are blended.

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 8 grams, Carbohydrate 79 grams, Fat 10 grams, Fiber 18 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 2109 milligrams, Sugar 47 grams