1 tsp. olive oil
3 c. diced eggplant
2 garlic cloves, minced
1 c. canned crushed tomatoes with juice
1/4 c. chopped fresh basil
2 tbsp. rinsed drained capers
6 pitted lg. black olives, thinly sliced

In large non-stick skillet, heat oil, add eggplant and garlic and cook for 8 to 10 minutes until eggplant is tender. Stir in the rest. Cover and simmer 15 minutes, stirring occasionally. Serve with hot cooked pasta. Makes 4 servings.