1 large onion, thinly sliced
1 medium head green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 medium sweet potato, peeled and cubed
3 medium potatoes, peeled and cubed
1 (16 ounce) package Italian seasoned dry corn bread mix
1 cup chopped celery
1 (14 ounce) can marinated artichoke hearts
1 (10.5 ounce) can sliced black olives
1 (6 ounce) can tomato paste
In a large skillet, heat the olive oil over medium heat. Stir in the onion and bell pepper and saute for about 1 minute. Stir in the celery and cook for about 5 minutes stirring. Reduce heat to medium.
In a small bowl, mix marinated artichoke hearts, black olives and tomato paste. Add to skillet and mix well. Transfer to a large bowl and toss with the bread cubes. Cover and refrigerate for 1 hour, or until all ingredients are thoroughly cooked.