2 teaspoons olive oil
1 eggplant, peeled, if desired, and cubed
3 fresh tomatoes, cubed
1 teaspoon sugar substitute
1/4 cup red wine vinegar
3 tablespoons capers
1/4 cup black olives, pitted and chopped
1/4 cup chopped fresh parsley or basil
Salt and pepper

Heat a skillet over medium heat and add oil. When the oil is hot; add eggplant and sauté for about 5 minutes or until slightly browned. Reduce heat to low. Cover and cook about 20 minutes or until soft.

Increase heat to high, add tomatoes, and cook for about 5 minutes. Add remaining ingredients and add salt and pepper to taste. Serve hot, cold, or at room temperature.

Makes 3 cups