3 cups eggplants peeled and cubed

1/3 cup green bell peppers chipped

3/4 cup mushrooms sliced

2 cloves garlic crushed

1/3 cup olive oil

1 6 1/2 oz. can tomato paste

1/4 cup water

2 tablespoons red wine vinegar

1/2 cup pimiento-stuffed green olives sliced

Place first 6 ingredients in a skillet, saute 18 minutes.

Add remaining ingredients and mix well.

Cover and simmer until eggplant is tender.

Serve on sliced long thin bread.