Combine
3 cups peeled and cubed eggplant
1/2 cup green pepper, chopped
1 medium onion, chopped
3/4 cup mushroom, chopped
2 teaspoons minced garlic

Sauce:
6 oz. tomato paste
1/4 cup water
2 tablespoons wine vinegar
1/2 cup sliced celery
1 1/2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon basil
1/4 teaspoon oregano
1/8 teaspoon pepper

Combine
Ingredients and sauce in covered saucepan in 1/3 cup olive oil for approximately 10 minutes.

Simmer 30 minutes or until tender. Chill and serve.