Name: 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

Caponata

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Caponata is an impressive dinner. Made with 2 tbsp. olive oil, 4 c. eggplant, cut in 1/2-inch dice, 1/2 lb. mushrooms, chopped, 1 c. chopped onion and 2 to 4 cloves garlic, minced, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.