Instructions: Preheat oven to 350F.
Bake the eggplant for 1 hour. Peel it then chop it in a food processor. Dice the onion. Mash the garlic. Cut up the artichokes and reserve the juice. If the mushrooms are fresh - slice them. Dice the celery. Mince the tomato. cut the cocktail onions and olives in half. Pulse together.

Add the artichoke - olive oil, oregano, juice, wine vinegar, salt, pepper and capers to the eggplant mixture. Blend all the ingredients to the consistency of a spread. Chill and allow to sit for 6-24 hours. Serve with crackers.

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