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
How to Make It
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.