Eggplant Capanata

The first time I tasted this capanata relish
was from a store bought can made by Progresso.
Then I found a recipe in a Progresso cookbook
for making it with fresh ingredients.
It's a little work to prepare but well worth it.
This will last for a week or more refrigerated.

Ingredients: 1/3 cup extra virgin olive oil
1 eggplant, peeled and cut into 1/2" cubes
1 green bell pepper, diced
1 white onion, peeled and diced
4 ounces white mushrooms, chopped
3 cloves garlic, peeled and minced
1/2 cup black olives, pitted and sliced
1 6-ounce can tomato paste
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1/2 teaspoon dried oregano
Salt to taste
Ground black pepper to taste
Fresh basil leaves, to serve

Directions:
Heat oil over medium-high heat in a large sauté pan,
and add eggplant, bell pepper, onion, mushrooms, and garlic.
Season with salt and pepper to taste.
Cook for about 10 minutes, until vegetables are soft.
Add the olives, tomato paste, vinegar, sugar, and oregano.
Lower heat to medium-low, cover, and cook for 30 minutes.
Refrigerate in a sealed container until ready to use.