1. Heat oil in a large nonstick skillet over medium heat. Add onion, and sauté 5 minutes. Add eggplant; sauté 5 minutes.
2. Add stewed tomatoes and next 5 ingredients to skillet; stir well. Cover, reduce heat, and simmer 15 minutes. Add basil and black pepper; cook 2 minutes. Serve warm or at room temperature.
carbo rating: 12