Caponata - cooking recipe

Ingredients

1/3 c. olive oil
1 medium eggplant, diced (2 c.)
1 onion
1 green and/or red pepper
1 (4 1/2 oz.) can mushrooms, drained
2 cloves garlic, crushed
1 (6 oz.) can tomato paste
1/2 c. green olives and pimiento
1/4 c. water
2 Tbsp. wine vinegar
1 1/2 tsp. sugar
1/2 tsp. oregano
1 tsp. salt
1/8 tsp. black pepper

Preparation

Cook (saute) first 6 ingredients about 5 to 10 minutes.
Add the rest of the ingredients and cook slowly until vegetables are completely cooked.
Use a cover on pan.
Serve with crackers.