1 jar (6 ounces) pimiento-stuffed olives, drained and chopped
1 can (6 ounces) tomato paste
2 tablespoons red wine vinegar
1-1/2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon dried oregano
Hot pepper sauce to taste
Pita bread wedges or tortilla or corn chips
In a large skillet, combine the eggplant, onion, red pepper, mushrooms and oil. Cover and cook over medium heat for 10 minutes or until tender; add garlic and cook 1 minute longer.
Stir in the olives, tomato paste, vinegar, sugar, salt, oregano and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until flavors are blended. Serve warm or at room temperature with pita wedges or chips.