Eggplant Salad III

Ingredients

• 3 cups cubed eggplant with skin (1 medium eggplant)
• 1/3 cup chopped green pepper (1/2 pepper)
• 1 medium chopped onion
• 1 4-oz. can sliced mushrooms (optional)
• 2 large stalks celery, diced
• 2 cloves crushed garlic
• 1/3 cup olive oil
• 1 cup tomato paste (1 can) or 2/3 can paste and 2-3 plum tomatoes diced
• 1-1/4 cup water
• 2 tablespoons wine vinegar
• 1/2 cup small black olives (cut in half)
• 1-1/2 tsp. sugar
• 1 tsp. oregano
• 1 tsp. salt
• 1/8 tsp. pepper