Eggplant Caponata - cooking recipe

Ingredients

1 eggplant
1 onion
1/2 green pepper
1/2 yellow pepper
1 (4 oz.) can mushrooms
2 cloves garlic
1/3 c. olive oil
1/2 tsp. oregano
1 1/2 tsp. sugar
6 oz. can tomato paste
1/4 c. water
2 Tbsp. wine vinegar
1/2 c. sliced green olives
3 Tbsp. pine nuts
salt and pepper

Preparation

Peel and chop eggplant.
Chop onion, peppers and garlic. Drain mushrooms.
Combine all ingredients in a large saucepan. Bring to a boil and simmer, covered, for about 1/2 hour.
Stir frequently.
Cool and refrigerate before serving.
Serves 12 to 16.