Caponata II

Ingredients

• 1/4 tsp pepper
• 1/4 tsp salt
• 2 tbsps white wine vinegar
• 1 tbsp drained capers
• 1/4 cup olive oil
• 10 large olives, halved
• 2 unpeeled eggplant
• 1/2 medium onion, chopped
• 2 medium whole tomatoes, diced
• 20 pine nuts (1 tbsp)
• 1 serving 1 packet splenda

Directions

1. Salt the eggplant and leave to drain for 30 minutes.
2. Rinse, dry and fry in hot oil until brown and tender, then drain on paper.
3. Fry the onion until golden, then add tomatoes.
4. Simmer for 15-20 minutes then add the capers, pine nuts, olives and Splenda.
5. Sprinkle with the vinegar and add the eggplant and let simmer for 30 minutes to blend flavors.