Eggplant (Aubergine) Dip

• 3 cups cubed eggplants
• 1 medium onion, chopped
• 13 cup finely chopped sweet red pepper
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 4 garlic cloves, minced
• 13 cup olive oil or 13 cup vegetable oil
• 1 (6 ounce) jar stuffed olives, drained and chopped
• 1 (6 ounce) can tomato paste
• 2 tablespoons red wine vinegar
• 1 12 teaspoons sugar
• 1 teaspoon salt
• 12 teaspoon dried oregano
• hot pepper sauce
• pita bread, wedges or tortilla chips

1. In a large skillet, combine the eggplant, onion, red pepper, mushrooms, garlic and oil.
2. Cover and cook over medium heat for 10 minutes or until tender.
3. Stir in the next seven ingredients; bring to a boil.
4. Reduce heat; cover and simmer for 20-30 minutes or until flavors are blended.
5. Serve warm or at room temperature with pita wedges or tortilla chips.

eggplants, onion, sweet red pepper, mushrooms, garlic, olive oil, olives, tomato paste, red wine vinegar, sugar, salt, oregano, pepper sauce, pita bread

Taken from www.food.com/recipe/eggplant-aubergine-dip-118714 (may not work)