Ratatouille - cooking recipe

Ingredients

3 c. cubed eggplant
1/3 c. chopped green pepper
1 medium chopped onion
1 c. sliced mushrooms
1 small can tomato paste
1/4 c. water
3 Tbsp. wine vinegar
1/2 c. chopped black Greek olives
1 tsp. sugar
1 tsp. oregano
dash of salt
fresh black pepper to taste

Preparation

Saute first 5 ingredients in a bit of olive oil.
Add the rest of ingredients and simmer, covered, for about 20 minutes or until eggplant is softened.
Chill overnight and serve.