Eggplant Caponata - cooking recipe

Ingredients

1 large eggplant
1 large chopped onion
1 large chopped pepper
2 cans tomato paste
1/2 c. water
1/4 c. wine vinegar
1 tsp. oregano
1 tsp. garlic salt
1 tsp. pepper
1/4 c. sugar
8 oz. chopped mushrooms (optional)
2 Tbsp. capers
1 c. chopped celery
3/4 c. chopped green olives

Preparation

Cube the eggplant into 1/2-inch thick pieces.
Fry lightly until brown in 1/2 cup oil.
Place all ingredients together in large spaghetti pot; cook for 1/2 hour, covered, until thick.