| 1 | Heat oil in 12-inch skillet over medium heat. |
| 2 | Cook onion and garlic in oil about 2 minutes. |
| 3 | Stir in eggplant and salt. |
| 4 | Cook over medium heat 15 minutes, stirring occasionally. |
| 5 | Add remaining ingredients. |
| 6 | Cook 15 minutes longer, stirring occasionally, until vegetables are soft and no excess liquid remains. |
| 7 | About 3-?cups sauce; 10 calories per tablespoon.to microwave: place onion, garlic and oil in 3-quart microwavable casserole. |
| 8 | Cover tightly and microwave on high 3 to 4 minutes or until onion is softened. |
| 9 | Add eggplant and salt. |
| 10 | Cover tightly and microwave 3 minutes. |
| 11 | Add remaining ingredients. |
| 12 | Cover tightly and microwave 3 to 5 minutes longer or until vegetables are soft. |
| 13 | Let stand 5 minutes. |
| 14 | Serve with slotted spoon. |
