Italian Caponata - cooking recipe

Ingredients

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

Preparation

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