3 cups cubed eggplant with skin (1 medium eggplant)
1/3 cup chopped green pepper (1/2 pepper)
1 medium chopped onion
1 4-oz. can sliced mushrooms (optional)
2 large stalks celery, diced
2 cloves crushed garlic
1/3 cup olive oil
1 cup tomato paste (1 can) or 2/3 can paste and 2-3 plum tomatoes diced
1-1/4 cup water
2 tablespoons wine vinegar
1/2 cup small black olives (cut in half)
1-1/2 tsp. sugar
1 tsp. oregano
1 tsp. salt
1/8 tsp. pepper

Put first 6 ingredients (includes mushrooms) in large fry pan and cover. Simmer 10 minutes.

Add remaining ingredients, mix well and simmer covered for 30 minutes or until eggplant is tender. Transfer to bowl when cooled. Cover and refrigerate overnight.

Poster's Notes:
If you like eggplant, you will love this, I never have any left, I use all the ingredients, but you can leave out anything you don't like. I serve it as an hors d'oeuvre with pieces of pita bread or sometimes as lunch stuffed in a pita.

Posted by Leslie Hoddeson

Nutritional Info Per Serving: N/A