3/4 C. olive oil

2 cloves garlic, crushed

1 large eggplant, sliced, pared and cubed (about 3 Cups)

1/2 C. chopped green pepper

1/2 C. chopped onion

1/4 C. chopped parsley

1 T. sugar

1/2 tsp. crushed oregano

1/4 tsp. crushed basil

1 tsp. salt

Dash of pepper

1 C. canned tomato paste

1/4 C. water

3 T. red wine vinegar

1 can (4 oz.) mushroom stems & pieces (Do not drain)

1/2 C. small pimento stuffed olives


1. Heat oil and garlic in a large, heavy skillet. Add eggplant, green pepper, onion and parsley; toss to mix. Cover tightly and cook over low heat about 10 minutes.

2. Blend sugar, oregano, basil, salt and pepper. Add tomato paste, water and wine vinegar. Mix well. Add to skillet and stir in remaining ingredients. Cover and cook gently until eggplant is just tender (not mushy).

3. Store in a covered bowl in refrigerator overnight or at least 6-8 hours. Yield: about 4 Cups

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