Combine in a medium saucepan, cover and cook for 15 minutes:
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1 large eggplant, diced
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1 medium onion, diced
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1 small red bell pepper, diced
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1 pound fresh mushrooms, diced
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2 garlic cloves, minced or pressed
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1/3 cup olive oil or vegetable oil
Add to mixture and combine together:
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1 teaspoon salt
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1/2 teaspoon ground pepper
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1/2 teaspoon dried oregano
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1 1/2 teaspoons dry sugar
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3 tablespoons pine nuts
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6 ounce can of tomato paste
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1/4 cup water
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2 tablespoons wine vinegar
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1/2 cup stuffed green olives, sliced
Cover and simmer 25 minutes. Serve room temperature or chill & eat.