1 1/2 tsp. vegetable oil

1/2 cup chopped onion

1 clove garlic, minced

1 sweet red pepper, finely chopped

1 eggplant (about 1 lb.)

1 14.5-ounce can tomatoes

1 Tbsp. capers

1 4-oz. can mushrooms or 1/4 lb. fresh mushrooms, chopped

1 Tbsp. fresh basil (1 tsp. dried)

1/2 tsp. cumin

1/2 tsp. sugar

1/4 tsp. each salt and pepper

1 Tbsp. red wine vinegar

In a large skillet, saute onion, garlic, and pepper in oil. Slice eggplant in half and hollow out pulp. Use shell as a boat for serving, if desired. Finely chop eggplant and add to skillet. Chop tomatoes and add to vegetable mixture. Add mushrooms to mixture. Mix in seasonings and capers and simmer.