Eggplant Caponata Sauce

Ingredients:

• • 1/3 cup olive oil

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• • 1 eggplant (medium, peeled and cut into small cubes, about 4 cups total)

• • 1/2 green bell pepper (diced)

• • 1 onion (small, diced)

• • 4 ozs white mushrooms (chopped)

• • 3 cloves garlic (minced)

• • 1/2 cup black olives (pitted and sliced)

• • 6 ozs tomato paste

• • 3 tbsps red wine vinegar

• • 1 1/2 tsps raw honey

• • 1/2 tsp dried oregano

• • ground black pepper

• sea salt

Directions:

1. Put eggplant in a colander and sprinkle with sea salt. Let sit in sink or bowl for 15 minutes. This causes the eggplant to “sweat” out the bitterness.
2. Rinse eggplant.
3. Heat oil over medium-high heat in a large Dutch oven or wide, deep sauté pan and add eggplant, bell pepper, onion, mushrooms, and garlic.
4. Season with salt and pepper.
5. Cook for about 10 minutes, until vegetables are soft.
6. Add the olives, tomato paste, vinegar, honey, and oregano.
7. Season again with salt and pepper.
8. Lower heat to medium-low, cover, and cook for 30 minutes.
9. Stir a few times during cooking, and add a tablespoon or two of water (or olive brine) if the mixture is too thick and sticking to the bottom of the pan.
10. Serve over pasta, rice, or on bread.