eggplant antipasto

Ingredients For eggplant antipasto

• 1 lg

  eggplant, peeled and cubed
• 1 md

  onion, chopped
• 2 clove

  garlic, minced
• 1/3 c

  green bell pepper, chopped
• 3/4 c

  mushrooms, sliced
• 1/3 c

  olive oil
• 1/4 c

  water
• 1/2 c

  stuffed green olives, sliced
• 1 tsp

  salt
• 1 can

  tomato paste (6 oz)
• 2 Tbsp

  red wine vinegar
• 3/2 tsp

  sugar (white)
• 1/4 tsp

  dried basil
• 1/4 tsp

  dried oregano
• 1/4 tsp

  ground black pepper