Ingredients:
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
Directions:
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.