Italian Eggplant - cooking recipe

Ingredients

3 c. cubed eggplant
1/3 c. chopped green pepper
1 medium onion, chopped coarse
1/2 lb. sliced mushrooms
3 cloves crushed garlic
1/2 tsp. oregano
1/3 c. olive oil
1 (6 oz.) can tomato paste
1/4 c. water
2 Tbsp. wine vinegar
1/2 c. green salad olives
salt and pepper to taste

Preparation

Saute onion, mushrooms and garlic until onion is transparent. Add eggplant and green pepper.
Simmer 10 minutes.
Add rest of ingredients.
Cover and simmer 30 minutes.
Chill overnight.
May be kept refrigerated for 2 weeks.
Serve with crackers.