Low Fat Recipes - Caponata.

Ingredients:
1 medium eggplant
1 medium onion
6 garlic cloves
1 can (28 ounces) crushed tomatoes
2/3 cup currants
¼ cup plus 1 tablespoon minced fresh basil
1 tablespoon minced fresh oregano
(or 1 teaspoon dried)
½ teaspoon salt
2 teaspoons cider vinegar
½ teaspoon freshly ground black pepper


Procedures:
1. Dice the eggplant into ½-inch cubes. Finely chop the onion and mince the garlic. Combine
them in a large pot with the tomatoes, currants, 1 tablespoon of the basil, oregano, salt, vinegar, and pepper. Simmer uncovered for 2 hours, stirring occasionally to prevent scorching.
2. Serve at room temperature, with the remaining basil sprinkled on top.
8 SERVINGS
PER SERVING: 74 Calories 0.5 Gram Fat 5.2% Calories from Fat