CAPONATA (Clotilde/USA)

1 medium egglant, unppeeled, cut into 1/2 cubes - 1 large onion, chopped - 1 lage green pepper, seeded & chopped - 2 ribs celery, chopped - 1 cup sçliced fresch mushrooms - 1/3 c pimiento-stuffed olives, chopped - 4 cloves garlic, finely minced - 1/2 cup olive oil - 1/3 cup red wins vinagar - 1 T salt - 3 T sugar - 1/4 t freshly ground black pepper - 1/2 T crushed dried oregano - 1/2 T crushed dried basil - 1 T capers. In large pot combine all ingredients, mixing thouroughly. Cook over low heat, uncoverd, for about 1 hours, stirring occasionally, until mixture is soft & all liquid has cooked away. Cooal, then refrigerate. Serve as a salad, relissh, or spead. It can be eaten chilled or at room temperature. Well coverd, it will keep in the refrigerator for several weeks. NOTAS: pode substituir o CELERY por cenoura ralada no ralo grosso. Substituir o BASIL pelo tempero que tiver em casa. Se achar que 1/2 xícara de óleo é muito pode botar só 1/4.