1 can of stewed tomatoes
1-2 onions - diced
1 purple eggplant - cut into medium chunks
1 green pepper - cut into medium chunks
Mushrooms - cut up and added in
Garlic - to taste
Oregano - to taste
Black pepper - to taste

Add all the above ingredients into a large pot and cook until the eggplant is tender and a fork goes through it easily. You can either add pasta to the stew or serve it over pasta when it is done.