Italian Caponata

• 2 large, ripe tomato
• 4 cloves garlic - rough chopped
• 1 cup chopped eggplant
• 2 tbsp basil
• 1/2 cup chopped onion
• 2 tbsp balsamic
• 2 tbsp chopped olives (if they have pits, be sure to remove)
• 1 cup of water

INSTRUCTIONS:

Heat up a frying pan to medium heat and add tbsp olive oil, garlic, onion. Cook for about 5 minutes and stir around occasionally so it doesn't burn. Add all other ingredients and continue to stir. Add a cup of water and reduce heat to low in order to simmer for 40-60 minutes. After that time, remove from heat and place in a bowl to cool. Eat hot or cold, as a sandwich spread or as a topping on toast or crackers!

Makes around 4-6 servings