Caponata - cooking recipe

Ingredients

2 Tbsp. olive oil
4 c. eggplant, cut in 1/2-inch dice
1/2 lb. mushrooms, chopped
1 c. chopped onion
2 to 4 cloves garlic, minced
3 Tbsp. chopped fresh basil leaves or 1 Tbsp. dried basil leaves, crushed
1 1/2 Tbsp. chopped fresh oregano leaves or 1 1/2 tsp. dried oregano leaves, crushed
1 green bell pepper, chopped
1 (14 1/2 oz.) can diced tomatoes and juice
1 (8 oz.) can tomato sauce
1 tsp. seasoned salt
1 tsp. seasoned pepper
1/4 c. balsamic vinegar
1/2 c. chopped pimiento-stuffed green olives
10 drops red pepper sauce
3 loaves French bread (about 2 inch diameter), sliced 1/2-inch thick or 2 boxes toasted whole wheat crackers or assorted fresh vegetables, cut for dipping

Preparation

Heat oil in large nonstick skillet; add eggplant, mushrooms, onion, garlic, basil, oregano and bell pepper.
Saute 10 minutes, stirring occasionally.
Blend in diced tomatoes and juice, tomato sauce, seasoned salt and pepper; simmer 10 minutes.
Stir in vinegar, olives and red pepper sauce.
Serve warm or cold in bowl accompanied by bread, crackers or vegetable dippers.