Eggplant Antipasto Dip Recipe

• 3 c. peeled & cubed eggplant
• 1/3 c. minced green pepper
• 1 med. onion, coarsely minced
• 3/4 c. sliced mushrooms (or possibly 4 ounce can)
• 2 cloves garlic, crushed
• 1/3 c. olive or possibly salad oil
• 6 ounce can toamto paste
• 1/4 c. water
• 2 T wine vinegar
• 1/2 c. sliced stuffed olives
• 1 1/2 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1/4 teaspoon pepper

Directions