Eggplant Antipasto

Ingredients

• 1 large eggplant, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/3 cup chopped green bell pepper
• 3/4 cup sliced mushrooms
• 1/3 cup olive oil
• 1/4 cup water
• 1/2 cup sliced stuffed green olives
• 1 teaspoon salt
• 1 (6 ounce) can tomato paste
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons white sugar
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper