Eggplant Appetizer - cooking recipe

Ingredients

1 medium eggplant, finely chopped
1/2 c. coarsely chopped mushrooms
1/3 c. green pepper
2 cloves garlic, minced
1/3 c. vegetable oil
1 large onion, coarsely chopped
1/2 c. chopped green olives
1/4 c. chopped black olives
1/4 c. capers, drained
6 Tbsp. roasted pine nuts
6 oz. tomato paste
2/3 c. water
2 Tbsp. red wine vinegar
1 tsp. salt
1 tsp. pepper
1/2 tsp. oregano
2/3 c. honey

Preparation

In large saucepan, combine eggplant, mushrooms, green pepper, garlic and oil.
Cover and simmer 10 minutes.
Add onion, green and black olives, capers, pine nuts, tomato paste, water, vinegar, salt, pepper, oregano and honey.
Simmer, covered, for 25 minutes. Eggplant should not be too soft.
Refrigerate and serve with pita wedges.