3 c. peeled & cubed eggplant
1/3 c. chopped green pepper
1 med. onion, coarsely chopped
3/4 c. sliced mushrooms (or 4 oz. can)
2 cloves garlic, crushed
1/3 c. olive or salad oil
6 oz. can toamto paste
1/4 c. water
2 tbsp. wine vinegar
1/2 c. sliced stuffed olives
1 1/2 tsp. sugar
1 tsp. salt
1/4 tsp. basil
1/4 tsp. oregano
1/4 tsp. pepper

Mix eggplant, pepper, onion, mushrooms and garlic in oil in large skillet. Cover and cook 10 minutes, stirring occasionally. Add remaining ingredients and mix well. Simmer, covered about 30 minutes until eggplant is tender. Chill overnight in covered container. Freezes well.