1 med. eggplant, peeled and cubed
1 med. onion, chopped
1 med. bell pepper, chopped
1 (8 oz.) can tomato paste
1 clove garlic, minced fine
1/4 tsp. oregano
1/8 tsp. Tabasco sauce
Salt and pepper to taste

Mix all ingredients in a skillet. Cook covered over low heat until vegetables are tender, about 30 minutes. Stir occasionally.