1 eggplant (diced, skin on)
1 med. onion, diced
1 (4 oz.) can mushrooms (drained)
2 cloves garlic, crushed
1/2 c. olive oil
1 tsp. salt
1/2 tsp. oregano
3 tbsp. pignoli nuts (optional)
1 (6 oz.) can tomato paste
1/4 c. water
1 1/2 tsp. sugar
1/2 c. olives, stuffed, sliced (3 oz. jar drained)

1. Simmer first six ingredients in covered skillet 15 minutes.

2. Mix remaining ingredients, then add to above and simmer 25 additional minutes or until mushy.

3. Serve with crackers (sesame, wheat, etc.).

4. Freezes beautifully.