caponata

Minus the capers and olives:
2 eggplants cubed
1 medium sweet onion
1 clove garlic
16oz of diced tomato
8oz of sliced mushroom
1 chopped cubanelle pepper
1 teaspoon apricot jam
2-3 teaspoons soy sauce
2 tablespoons red wine vinegar
Salt and pepper
olive oil and butter