1/4 c. vegetable oil
1 med. eggplant (about 1 lb.), peeled and diced
1 sm. green pepper, slivered
1/2 tsp. oregano
1/2 tsp. garlic salt
1/2 c. water
1/4 c. all-purpose barbecue sauce (like Open Pit)

Heat oil in large skillet; add eggplant and green pepper; saute, stirring frequently, until lightly browned. Reduce heat; sprinkle with oregano and garlic salt. Add water and barbecue sauce; cover and simmer about 3 minutes or until eggplant is just tender-crisp. Makes about 4 to 5 servings.