Italian-Style Eggplant

Ingredients

• 1 tablespoon olive oil
• 5 cups cubed peeled eggplant (about 1 large)
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
• 1/4 cup coarsely chopped pitted kalamata olives
• 2 tablespoons balsamic vinegar
• 1 tablespoon capers, drained
• 1/4 teaspoon crushed red pepper
• 1/4 cup chopped fresh basil

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, onion, and garlic; cook 5 minutes, stirring constantly. Add tomatoes and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in basil. Let stand 5 minutes.