3 c. eggplant, peeled & cut in 1/2 inch cubes
1/3 c. chopped green peppers
1 med. onion, chopped
1/3 c. olive oil
2 cloves garlic, pressed
1 c. tomato paste
1/2 c. mushrooms
1/4 c. water
2 tsp. red wine vinegar
1/4 c. green stuffed olives
1 1/2 tsp. sugar
1/2 tbsp. oregano
1 tbsp. salt
1/2 tbsp. pepper

Heat oil in fry pan. Add all ingredients. Simmer, covered for 30 minutes. Chill overnight. Serve with crackers.