Eggplant

Ingredients:
- 2 eggplant, cubed
- 6 Tbsp. oil
- 2 cloves garlic, chopped
- 2 onions, finely chopped
- 1 green bell pepper, sliced
- 1 Tbsp. oregano
- 1 Tbsp. brown sugar
- 2 Tbsp. wine vinegar
- 1 tsp. salt
- 1 tsp. pepper
- 2 (4 oz.) cans pimientos, cut up

Directions:
- Peel and cube eggplant; boil in salted water for 5 minutes. Drain and set aside.
- Put 2 tablespoons oil in skillet.
- Saute garlic for one minute.
- Add onions and green pepper.
- Saute until wilted, about 5 minutes.
- Remove from pan and set aside.
- Add 4 tablespoons oil, the oregano and eggplant to skillet.
- Sprinkle with brown sugar; heat for 10 minutes, stirring the eggplant so it cooks evenly.
- Remove from heat.