Spanish Pisto(Eggplant) - cooking recipe

Ingredients

1/4 c. olive oil
1 c. diced ham (1/2-inch cubes)
2 red onions, sliced
2 cloves garlic, minced
2 canned whole pimientos
1 bell pepper, sliced
2 c. eggplant (1-inch cubes)
1 pkg. frozen artichoke hearts, thawed
16 oz. can sliced tomatoes
salt and pepper to taste

Preparation

Heat oil in large frying pan.
Add onions, ham and garlic; saute.
Add peppers and eggplant; cook with vegetables in pan.
Add tomato and artichoke hearts; cook until eggplant is tender, about 10 to 15 minutes.
Don't overcook.