Italian Caponata

• vegetable cooking spray
• 1 tsp. olive oil
• 3 1/2 c. diced eggplant (about 1 lb.)
• 2 c. peeled, seeded and finely chopped tomato
• 1 c. minced celery
• 1 c. minced onion
• 1/2 c. minced sweet red pepper
• 1/2 c. minced green pepper
• 2 Tbsp. red wine vinegar
• 2 cloves garlic, minced
• 1 1/2 tsp. dried whole basil
• 1 1/2 tsp. dried whole oregano

1. Coat a Dutch oven with cooking spray.
2. Add oil.
3. Place over medium-high heat until hot.
4. Add eggplant and next 5 ingredients. Saute 5 minutes or until vegetables are crisp-tender.
5. Stir in vinegar, garlic, basil and oregano.
6. Cook an additional 20 minutes, stirring occasionally.
7. Let cool to room temperature.
8. Cover and chill at least 4 hours.
9. Serve with grilled pork or poultry. Yields 3 1/2 cups (6 calories and 15% fat per tablespoon).
10. Protein 0.2, fat 0.1 (saturated fat 0), carbohydrate 1.2, fiber 0.3, cholesterol 0, sodium 3.

vegetable cooking spray, olive oil, eggplant, tomato, celery, onion, sweet red pepper, green pepper, red wine vinegar, garlic, basil, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=500415 (may not work)