1 large eggplant
1 large sweet onion
1 large green pepper
1 cup fresh mushrooms
3 cloves of garlic (crushed)
1/2 cup stuffed (with pimentos) green olives
1 6 oz. can tomatoe paste
1/4 cup water
2 tbs. wine vinegar
1 1/2 tsp. sugar
1 tsp. oregano
1 tsp. salt
Freshly ground pepper to taste
1. Peel and cube eggplant. Cut pepper (remove seeds) and onion into small (bite size) pieces. Slice mushrooms.
2. In a skillet, put 3 tbs. of olive oil. Add garlic. Then add eggplant, peppers, onions and mushrooms. Cover and cook for about 10 minutes. Stir frequently.
3. Add all the remaining ingredients (green olives, tomato paste, water, wine vinegar, sugar, oregano and salt. (ground pepper to taste)
4. Stir everything together. On a low heat, simmer for 30 minutes until eggplant is tender.
Refrigerate overnight. Serve cold. Stays in refrigerator for 1 week. Serve on toasted bread or on your favorite cracker.