Mushroom Caponata

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

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    547 calories; 13 grams fat; 2 grams saturated fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 112 grams carbohydrates; 37 grams dietary fiber; 24 grams sugars; 24 grams protein; 810 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Chop the whole onion.
2. Heat the oil in a nonstick skillet and saute the onion.
3. Meanwhile wash, trim and seed green pepper; then chop, and add to the onion.
4. Wash, trim and chop mushrooms and add to skillet. Cover and simmer over medium-high heat about 2 minutes.
5. 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.

25 minutes