1/2 green pepper, chopped
1 med. onion, chopped
1 lg. peeled eggplant, cubed
1 or 2 (4 oz.) cans mushrooms, stems and pieces
3 cloves garlic, crushed
1/3 c. oil
1 lg. can Hunt's tomato paste
2 tbsp. wine vinegar
1 (3 oz.) jar stuffed olives, drained and sliced
1 1/2 tsp. sugar (or equivalent sweetener)
1 tsp. oregano
1/8 tsp. pepper
Salt to taste

Saute' pepper, onion, eggplant, mushrooms, garlic and oil gently for 15 minutes. Add all other ingredients and simmer for 1/2 hour. Mix occasionally. Serve on cracker or party rye. (Can be frozen.