3 c. peeled and cubed eggplant
1/3 c. chopped green pepper
1 medium onion, chopped
3/4 c. sliced mushrooms
2 cloves crushed garlic
1/3 c. olive oil
1 (6 oz.) can tomato paste
1/4 c. water
2 Tbsp. wine vinegar
1/2 c. stuffed olives
1 tsp. sugar
1/2 tsp. oregano
1 tsp. salt
1/4 tsp. pepper
Heat oil in large pot. Saute all of the vegetables for
10 minutes. Mix remaining ingredients and add to the vegeta-
bles. Simmer about 30 minutes until eggplant is tender.
Refrigerate overnight. This dish is delicious served cold as a
salad or rolled in a crepe and heated with grated cheese.
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