Caponata

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