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| Low fat Caponata
1/2 cup of chopped onion (about 1 medium)
2 cloves garlic, crushed
1 tablespoon of olive oil
7 cups of chopped, pared eggplant (about 1-1/2 pounds)
3/4 cup of chopped tomato (about 1 medium)
2 tablespoons of chopped fresh or 2 teaspoons dried basil
2 tablespoons of red wine vinegar
1/4 teaspoon of salt
1/4 teaspoon of pepper
Cook onion and garlic in oil in 10-inch nonstick skillet over medium heat until onion is tender. Stir in eggplant and tomato. Cook uncovered 8 to 10 minutes, stirring frequently, until eggplant is very tender. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until cool. ABOUT 3 CUPS DIP.
MICROWAVE DIRECTIONS: Place onion, garlic and oil in 3-quart microwavable casserole. Cover tightly and microwave on high 2 minutes 30 seconds to 3 minutes 30 seconds or until onion is tender. Stir in eggplant and tomato. Cover tightly and microwave 5 to 6 minutes, stirring after 3 minutes, until eggplant is very tender. Stir in remaining ingredients.
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