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   Ingredients :
cup oil
1 eggplant, peeled and diced
1 red pepper, finely chopped
1 onion, finely chopped
2 garlic cloves, minced
4 oz (130 g) tomato paste
cup water
1 or 2 tablespoons vinegar
red pepper stuffed green olives
teaspoon dry oregano
1 cup mushrooms, chopped
1 teaspoon salt
teaspoon pepper
1 teaspoons sugar


Heat oil in a heavy bottom saucepan. Add eggplant, red pepper, onion and garlic. Cook, covered for 10 minutes.

Add tomato paste, water, vinegar, olives, sugar, oregano, salt and pepper. Cook until tender, approximately for 30 minutes, stirring often.

Add mushrooms, 10 minutes before mixture is ready. Combine and complete the cooking.

This mixture can be kept in the refrigerator several days.

Serve with melba toast, soda crackers or pita bread.
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