Eggplant Dip

Ingredients

• 3 cups cubed eggplant
• 1 medium onion, chopped
• 1/3 cup finely chopped sweet red pepper
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1/3 cup olive oil
• 4 garlic cloves, minced
• 1 jar (6 ounces) pimiento-stuffed olives, drained and chopped
• 1 can (6 ounces) tomato paste
• 2 tablespoons red wine vinegar
• 1-1/2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• Hot pepper sauce to taste
• Pita bread wedges or tortilla or corn chips