3 c. peeled cubed eggplant (about 1 medium)
1/3 c. chopped green pepper
1 medium onion, coarsely chopped
3/4 c. sliced fresh mushrooms or 1 small can pieces
2 cloves garlic, crushed
1/3 c. olive or salad oil
1 small can tomato paste
1/4 c. water
2 tbsp. wine vinegar
1/2 c. stuffed olives, sliced (can substitute plain olives)
1 1/2 tsp. sugar
1/2 tsp. oregano
1 tsp. salt or less to suit
1/3 tsp. pepper

Put eggplant, pepper, onion, mushrooms and oil in skillet. Cover and cook gently 10 minutes, stirring occasionally. Add remaining ingredients, mixing well. Simmer, covered, until eggplant is tender, about 30 minutes. Serve warm or cold.

Yield: 1 quart.