Ingredients

• 3 medium tomatoes (seeded and chopped -about ½ cup)
• 2 cloves garlic (crushed)
• 1 medium eggplant (pared and cubed)
• ¼ cup chopped parsley
• ¼ cup currants
• 2 tablespoon tarragon vinegar

Directions

• Directions
• Heat oil in 12-inch skillet over medium heat.
• Cook onion and garlic in oil about 2 minutes. Stir in eggplant and salt.
• Cook over medium heat 15 minutes, stirring occasionally. Add remaining ingredients.
• Cook 15 minutes longer, stirring occasionally, until vegetable are soft and no excess liquid remains.
• About 3 ½ cups sauce; 10 calories per tablespoon.
• To microwave: place onion, garlic and oil in 3-quart microwavable casserole.
• Cover tightly and microwave on high 3 to 4 minutes or until onion is softened.
• Add eggplant and salt. Cover tightly and microwave 3 to 5 minutes longer or until vegetables are soft.
• Let stand 5 minutes. Serve with slotted spoon.