Eggplant Supreme(Makes 8 Servings)

• 1 small eggplant, diced and unpeeled (3 c.)
• 1/2 c. chopped onion
• 1/2 c. chopped green pepper
• 1 (4 oz.) can mushroom pieces, drained
• 2 cloves garlic, minced
• 2 Tbsp. plus 2 tsp. vegetable oil
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. dried oregano
• 1 (6 oz.) can tomato paste
• 1/2 c. water
• 2 Tbsp. red wine vinegar
• 8 stuffed olives, chopped
• 2 Tbsp. plus 2 tsp. sunflower seed
• sweetener equivalent to 1 1/2 tsp. sugar

1. In a large nonstick skillet, combine eggplant, onion, green pepper, mushrooms, garlic and oil.
2. Simmer, covered, over medium heat for 10 minutes, stirring occasionally.
3. Add small amounts of water, if necessary, to prevent drying.
4. Add remaining ingredients.
5. Reduce heat to low; simmer, covered, for 30 minutes, stirring occasionally.
6. Place in bowl and chill thoroughly.
7. Serve cold.

eggplant, onion, green pepper, mushroom, garlic, vegetable oil, salt, pepper, oregano, tomato paste, water, red wine vinegar, olives, sunflower seed, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824412 (may not work)