Eve's Wednesday Newspaper Eggplant Relish

• 3 cups 1/2-inch cubes peeled eggplant (about 1 medium)
• 1 medium onion, chopped fine
• 1/3 cup finely chopped green bell pepper
• 1 garlic clove, minced
• 1/2 cup extra-virgin olive oil
• a 6-ounce can tomato paste
• 1/4 pound mushrooms, chopped
• 3/4 cup water
• 2 tablespoons red-wine vinegar
• 1/2 cup drained pimento-stuffed green olives, chopped
• 1 1/2 teaspoons sugar
• 1/2 teaspoon dried oregano, crumbled
• Accompaniment: crackers or toasted Italian bread slices

1. In a 4- to 6-quart saucepan cook eggplant, onion, bell pepper, and garlic in oil, covered, over moderately low heat, stirring occasionally, 10 minutes.
2. Stir in remaining ingredients and salt and pepper to taste and simmer, covered, stirring occasionally, 30 minutes.
3. Transfer relish to a bowl and cool.
4. Chill relish 1 day to develop flavor.
5. Serve relish on crackers or toasts.

onion, green bell pepper, garlic, extravirgin olive oil, tomato paste, mushrooms, water, redwine vinegar, green olives, sugar, oregano, accompaniment

Taken from www.epicurious.com/recipes/food/views/eves-wednesday-newspaper-eggplant-relish-14102 (may not work)