1 (1 lb.) eggplant, peeled & cubed
3/4 tsp. salt
1/3 c. chopped onion
1 clove garlic, crushed
1 med. tomato, seeded & chopped
1 1/2 tbsp. balsamic vinegar
1/4 c. chopped fresh basil leaves

Place eggplant in 12 x 8 x 2 inch dish. Toss with salt, cover and set aside. Spray large heavy skillet and heat over medium heat. Saute onion and garlic until tender. Stir in reserved eggplant and tomato, cover and cook 8 minutes or until eggplant is nearly tender. Stir in vinegar and basil. Cook, uncovered, an additional 4 minutes, stirring occasionally. 1 cup serving = 1 vegetable.