Festive Fresh Eggplant Dip

Ingredients:
1 1/2 tsp. olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 sweet red pepper, finely chopped
1 eggplant (about 1 lb.)
1 14.5 oz can tomatoes
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
1 Tbsp. capers


Directions:
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.
Drain tomatoes and add juice to skillet.
Chop tomatoes and add to vegetable mixture.
Add mushrooms to mixture.
Mix in seasonings, vinegar and capers
and simmer to reduce to desired consistency.
Serve warm or cold