1 med. eggplant, cubed with skin on
1 med. onion, chopped
4 oz. can mushrooms
1/3 to 1/2 c. olive oil
1 (6 oz.) can tomato paste
1/2 c. water
2 tbsp. wine vinegar
1 1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. oregano
1/8 tsp. pepper

Saute eggplant, onion, and mushrooms in oil for 10 minutes in covered fry pan. Put mixture in food processor or blender briefly. Do not over process. Put mixture back in pan and add remaining ingredients. Cook over low heat for 30 minutes mixing occasionally. Serve warm or at room temperature. Spread on small pieces of pumpernickel bread or crackers.