1 tablespoon olive oil
2 tablespoons minced onion
1 caponata (cut onion into 1/2 inch cubes)
2 cloves garlic, minced
1 1/2 pounds pork, cut into 1/2 inch cubes
3 cups fresh mushrooms
1 (15 ounce) can canned tomato paste
1 (10.75 ounce) can condensed cream of mushroom soup
4 fluid ounces rum
In a medium saucepan, heat olive oil over medium heat. Stir in onion and garlic; cook 5 minutes.
Stir in pork and mushrooms; cook 2 minutes. Gradually stir in tomato paste. Reduce heat to low; simmer 15 minutes. Remove pork from liquid and let cool.
Stir in tomato paste, cream of mushroom soup and rum. Bring to a quick boil before tossing with more tomato paste. Heat through.