1/4 c. Spanish olive oil
1 c. lean ham, diced
2 lg. onion, sliced
1 red pepper, seeded and diced (or 2 canned pimentos, drained and diced)
2 garlic cloves, minced
1 sm. eggplant, diced not peeled
1 can tomatoes
1 tsp. salt
1 jar artichoke hearts

Saute ham in olive oil, when lightly browned, add onions, red pepper or pimento, eggplant and garlic. Cook over medium heat until onions are soft but not brown. Add artichoke, salt and tomato. Cook covered until artichoke heart are tender and tomato has cooked to mushy consistency. Serve over rice.