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Eggplant Appetizer

3 cups eggplant, peeled and cut into 1/2-inch cubes
1/3 cup chopped green pepper
1 medium red onion, chopped
1/3 cup extra virgin olive oil
2 cloves garlic, crushed
1 cup tomato paste
1/2 cup baby portabella mushrooms
1/4 cup water
2 tablespoons red wine vinegar
1/2 cup sliced stuffed olives
1 1/2 teaspoon sugar
1/2 teaspoon oregano
1 teaspoon salt
1/8 teaspoon vinegar

Heat oil in skillet. Add eggplant, green pepper, onion and garlic.
Cook covered for 10 minutes, stirring occasionally. Mix tomato
paste, mushrooms and water. Add remaining ingredients to tomato
mixture and stir. Combine with eggplant mixture and simmer covered
for about 30 minutes or until eggplant is tender. Stir occasionally.
Place in covered dish. Chill overnight in refrigerator to blend
flavors. Serve as a relish or with corn chips or crackers. Can be
kept covered in refrigerator for several days.

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