Eggplant Antipasto

Ingredients

• 3 c. peeled cubed eggplant (about 1 medium)
• 1/3 c. chopped green pepper
• 1 medium onion, coarsely chopped
• 3/4 c. sliced fresh mushrooms or 1 small can pieces
• 2 cloves garlic, crushed
• 1/3 c. olive or salad oil
• 1 small can tomato paste
• 1/4 c. water
• 2 Tbsp. wine vinegar
• 1/2 c. stuffed olives, sliced (can substitute plain olives)
• 1 1/2 tsp. sugar
• 1/2 tsp. oregano
• 1 tsp. salt or less to suit
• 1/3 tsp. pepper