Italian Mushroom and Eggplant (Aubergine) Appertizer

• 1 small eggplant, peeled and diced
• 14 cup pimento-stuffed green olives, sliced
• 13 cup olive oil
• 2 tablespoons sugar
• 1 cup celery, diced
• 1 teaspoon salt
• 1 large onion, sliced
• 18 teaspoon black pepper
• 8 ounces tomato sauce
• 1 lb small mushroom
• 14 cup wine vinegar
• 14 cup water

1. Heat oil in skillet.
2. Add eggplant and cook until almost tender.
3. Remove eggplant (set aside).
4. Add celery and onion to skillet and cook approx 5 minutes.
5. Stir in tomato sauce, vinegar, water, olives, sugar, salt, and pepper.
6. Bring to boil.
7. Add eggplant and mushrooms.
8. Simmer and stir often for approx 15 min (until eggplant and mushrooms are tender).
9. Chill and serve.

eggplant, green olives, olive oil, sugar, celery, salt, onion, black pepper, tomato sauce, mushroom, wine vinegar, water

Taken from www.food.com/recipe/italian-mushroom-and-eggplant-aubergine-appertizer-56337 (may not work)