1/4 c. olive oil
1 med. eggplant, cut into 1" cubes (about 6 c.)
1 onion, thinly sliced
1 c. green pepper, cut into squares
2 cloves garlic, minced
1 3/4 c. Prego spaghetti sauce (any variety)
2 tsp. wine vinegar
Chopped fresh parsley for garnish

1. In 10" skillet over medium heat, in hot oil, cook eggplant, onion and green pepper with garlic 10 minutes or until vegetables are tender crisp. Stir in Prego sauce and vinegar.

2. Reduce heat to low. Cover; simmer 15 minutes, stirring occasionally. Garnish with parsley. Serve as a vegetable side dish or over cooked pasta. Makes 8 servings.