|Egg plant||3 Cup (48 tbs), peeled and cubed|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Onion||1 Medium, chopped|
|Sliced mushrooms/One four ounce can mushroom stems and pieces||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Olive oil/Salad oil||1⁄3 Cup (5.33 tbs)|
|Canned tomato paste||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Wine vinegar||2 Tablespoon|
|Stuffed green olives||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
Put the eggplant, green pepper, onion, mushrooms, garlic and oil in a skillet.
Cover and cook gently ten minutes, stirring occasionally.
Add the remaining ingredients and mix well.
Simmer, covered, until the eggplant is tender, about thirty minutes.
Put in a dish, cover and chill in the refrigerator overnight to blend flavors.