- Heat oil over medium-high heat in a large, deep sauté pan; add eggplant, bell pepper, onion, mushrooms, and garlic.
- Season with salt and pepper.
- Cook for about 10 minutes, until vegetables are soft.
- Add olives, tomato paste, vinegar, sugar, and oregano.
- Season again with salt and pepper.
- Lower heat to medium-low, cover, and cook for 30 minutes, stirring periodically.
- Add a little water for desired consistency or if sticking to the bottom of the pan.
- Let cool, then spoon on bread, top with basil, and serve.
- Or, serve warm as a dip.
Makes 5 cups or 10 sandwiches.
Approximate Nutrient Analysis per 1/4 cup serving (not including salt to taste or "for serving" and "optional" ingredients ):
50 calories, 4 g fat, 0.5 g saturated fat, 0 mg cholesterol, 100 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g sugar, 1 g protein
