Eggplant Salad (version VI)

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1 medium -large eggplant, diced
1 large onion, chopped
1 green pepper, chopped
1 10 ounce can mushrooms, diced
6 to 8 cloves garlic
2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon dried oregano
2 cans (6-ounces) tomato paste
1 cup water
4 tablespoons red wine vinegar
1 tablespoon sugar or sweetener  equivalent to that

Spray pot with Pam. Combine eggplant, onions, green pepper, mushrooms and garlic. Simmer, covered over medium heat for 10 to 20 minutes stirring occasionally. Add remaining ingredients. Reduce heat to low. Simmer, covered for 30 minutes, stirring occasionally. Place in bowl and stir thoroughly. Serve cold.



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