This is a wonderful eggplant dish, which I've made for years when I wanted a heavy appetizer.   It can be served with pita bread or sturdy chips.  I've stopped being concerned if it's too tomatoey or if guests won't like the unusual appetizer, since it's always been well received.   

Ingredients:

1/3 cup of salad oil
​1 small eggplant, peeled & chopped rather fine *
1 medium onion, coarsely chopped
1 4 oz can mushrooms, drained and chopped**
2 clove of garlic chopped

* I've begun keeping on the skin of the eggplant for it's many health benefits & it works
** I like using fresh mushrooms 

1/2 tsp. oregano
6 oz. tomato paste
2 Tbsp. wine vinegar
3 Tbsp. pine nuts or slivered almonds
1/2 cup pepper
1 1/2 tsp sugar
1/4 cup water
1/2 cup chopped stuffed olives
​1/4 cup capers

Directions:

      Heat the oil in a cooking pot over medium high heat.  Add the mushrooms (if using fresh ones, let them sit in the hot oil for 1 minute,) and then add the onions, eggplant, and garlic and stir to coat all the vegetables with the oil.  Cover for 10 minutes
      Then add all the ingredients in the second column.  Chill at least overnight ( my recipe says I could freeze it, but I never have)  To serve, bring to room temperature and serve with corn chips or pita bread.