1 large eggplant (1 1/2 to 2 pounds)
1/4 cup extra-virgin olive oil
1 medium-sized green pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 cup fresh mushrooms, chopped
1 (6 ounce) can tomato paste
1/2 cup water
2 tablespoons red wine vinegar
1/2 teaspoons Redmond’s Sea Salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Lay eggplant on its side, cutting a thin slice from eggplant form a flat base.
Horizontally slice off about top 1/4th of eggplant. Carefully scoop out pulp, leaving a 1/4 inch shell; chop pulp to measure 3 cups. Heat oil in heavy saucepan over medium-low heat; add 3 cups chopped eggplant, green pepper, onion, and garlic. Cover and cook 15 minutes, stirring occasionally.
Add mushrooms and remaining 6 ingredients. Bring to a boil; cover, reduce heat, simmer 15 minutes or until eggplant is tender, stirring occasionally. Cool slightly; cover and chill at least 2 hours. Serve with pita chips.
Yield 3 cups