Eggplant Dip

Ingredients

• 3 cups peeled, cubed eggplant
• 1 medium onion, chopped
• 1 cup sliced fresh mushrooms
• 1/3 cup chopped green bell pepper
• 2 to 3 garlic cloves, pressed
• 1/3 cup olive oil
• 1 (6-ounce) can tomato paste
• 1 (5 3/4-ounce) jar chopped green olives
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon cracked black peppercorns
• 1/4 teaspoon hot sauce

Preparation

1. Sauté first 5 ingredients in oil in a large skillet 10 minutes or until tender. Stir in tomato paste and remaining ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 30 to 40 minutes or to desired thickness. Serve with French bread slices.