Eggplant Tapenade

Ingredients

• 1 medium eggplant, unpeeled and finely chopped
• 1 large yellow onion, coarsely chopped
• 1/2 cup coarsely chopped mushrooms
• 1/2 cup chopped green bell pepper
• 3 garlic cloves, minced
• 1/3 cup vegetable oil
• 1/2 cup chopped pimiento-stuffed green olives
• 1/4 cup chopped ripe olives
• 1/4 cup small capers, drained
• 1 6-ounce can tomato paste
• 1/4 cup water
• 1/2 cup red wine vinegar
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried