3 c. cubed, peeled eggplant
1/3 c. chopped green pepper
1 med. onion, chopped
3/4 c. fresh mushrooms, sliced

Combine above in skillet with olive oil. Saute 10 minutes, stirring occasionally. Add and simmer, covered for 30 minutes, stir occasionally:

2-4 cloves minced garlic
1/3 c. vegetable oil
1 (6 oz.) can tomato paste
1/4 c. water
2 tbsp. wine vinegar
1/2 c. sliced black olives
1 1/2 tsp. sugar
1 tsp. oregano
1 tsp. salt
Pepper to taste

Serve with pita crisps or any other crunchy bread. Makes a healthy amount! Can be frozen.