Eggplant Appetizer

• 3 cups eggplants, cubed and peeled (1 small)
• 1/3 cup green pepper, chopped
• 1 medium onion, coarsely chopped
• 3/4 cup mushroom, fresh, sliced
• 2 garlic cloves
• 1/3 cup olive oil
• 1 (6 ounce) can tomato paste
• 1/4 cup water
• 3 tablespoons wine vinegar
• 1/2 cup stuffed green olive, sliced
• 1 1/2 teaspoons sugar
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/3 teaspoon pepper

1. Put first six ingredients in a skillet and cook 10 minutes. Stir occasionally.
2. Add all other ingredients. Simmer about 30 minutes until eggplant is tender.
3. Chill overnight to blend flavors. Serve cold. May be frozen.
4. NOTES:
5. I have never included the stuffed green olives.
6. I increase the peppers and mushrooms (1 cup or a bit more).
7. I have another very similar recipe which adds 3 tablespoons pine nuts with "all other ingredients". I have never tried this but I think it sounds good.
8. I prefer it room temperature.

eggplants, green pepper, onion, mushroom, garlic, olive oil, tomato paste, water, wine vinegar, stuffed green olive, sugar, oregano, salt, pepper

Taken from www.food.com/recipe/eggplant-appetizer-474867 (may not work)