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NICARAGUAN DIP

3 c. eggplant, peeled & cubed
1/3 c. chopped green pepper
1 med. chopped onion
2 minced garlic cloves
1/3 c. olive oil
1 c. tomato paste
1 can chopped mushrooms
1/4 c. water
2 tbsp. wine vinegar
1 1/2 tsp. sugar
1/2 tsp. oregano
1 tsp. salt
1/4 tsp. salt

Cook gently in skillet the first 5 ingredients for 10 minutes. Mix in and simmer balance of ingredients for 30 minutes. Cover and refrigerate overnight. Serve with tortilla chips.

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