Saute first 3 ingredients in hot oil in a large skillet over medium-high heat 5 minutes; add eggplant, and saute 10 minutes or until tender. Stir in tomato and remaining ingredients. Cook, stirring occasionally, 5 minutes or until liquid is absorbed. Serve warm, or chill up to 1 week. Serve with crackers or toasted pita bread triangles.
I clipped this recipe many years ago from Southern Living. I have made it a number of times. It is easy to make and I have always had great comments about it. It is definitely better chilled than warm. It is an excellent party food.