2 Tbs. olive oil
1 firm eggplant (about 1 1/4 lb.), cut into 1/2-inch cubes
1 medium-sized onion, chopped
2 cloves garlic, minced
3 medium-sized ripe tomatoes (about 3/4 lb. total), cut into 1/2-inch cubes
1/2 cup fresh basil leaves, chopped
1/4 cup fresh flat-leaf parsley leaves, chopped
3 Tbs. fresh lemon juice
1/2 tsp. sugar

Directions

1. Heat 1 Tbs. oil in large nonstick skillet over medium-high heat. Add eggplant, onion, garlic and salt to taste, and cook, stirring often, about 7 minutes, or until eggplant begins to brown. Reduce heat, cover and cook, stirring occasionally, about 10 minutes more, or until eggplant is tender. Transfer to bowl, and let cool.
2. Add tomatoes, basil, parsley, lemon juice, sugar, remaining 1 Tbs. oil, and salt and pepper to taste. Blend well. Serve at room temperature.

Nutritional Information

Per TABLESPOON:

Calories	11
Protein	1g
Total fat	0.5g
Saturated fat	g
Carbs	1g
Cholesterol	mg
Sodium	13mg
Fiber	1g
Sugars	1g

http://www.vegetariantimes.com/