1/3 cup olive oil

3 cups eggplant, peeled and cubed

1/3 cups green pepper, chopped

1 onion, chopped

1 (4oz.) can sliced mushrooms

2 or more garlic cloves, optional

1 (6 oz) can tomato paste

¾ cups green olives, chopped

½ tsp. oregano

½ tsp. pepper

2 tbs. wine vinegar

1 ½ tsp. sugar

1 tsp. salt

Tobasco sauce to taste


Heat oil in a pot.  Add eggplant, green pepper, onion, mushrooms, and garlic.  Cover and cook 10 minutes.  Stir and add remaining ingredients.  Simmer 20 - 30 minutes.  Serve with pita crisps. Great with cold chicken or beef as well.