1 sm Eggplant; diced -- unpeeled
1/2 c  Onions -- chopped
1/2 c  Green peppers -- chopped
4 oz Canned mushroom pieces
20 ml Garlic -- minced
2 tb Vegetable oil -- plus
2 ts Vegetable oil
1 ts Salt
1/4 ts Pepper
1/2 ts Oregano -- dried
6 oz Tomato paste
1/2 c  Water
2 tb Red wine vinegar
8    Olives -- chopped
2 tb Sunflower seeds -- plus
2 ts Sunflower seeds
1 1/2 ts Sugar -- (or equivalent
Sweetener)

In a large nonstick skillet, combine eggplant, onions, green pepper, mush-
rooms, garlic and oil. Simmer, covered, over mediumheat for 10 minutes,
stirring occasionally. Add small amounts of water, if necessary, to pre-
vent drying. Add remaining ingredients. Reduce heat to low. Simmer,
covered, for 30 minutes, stirring occasionally. Place in a bowl and chill
thoroughly. Serve cold.