Caponata

2 medium egg plants -- diced into 3/4 inch cubes 2 medium onions -- chopped 2 celery stalks -- chopped 2 cups crushed tomatoes

1 TB capers

1 TB pine nuts

1 1/2 TB Splenda

4 TB wine vinegar

1/2 cup olive oil

salt and pepper

In sauté pan, cook eggplant in olive oil until they just start to brown; remove and place in sauce pan.

In same oil add celery and onion, simmer until tender; add tomatoes, capers and pine nuts, simmer for 10 minutes and add to eggplant.

Stir Splenda into the vinegar, add to eggplant, add salt and pepper and simmer slowly for 30 minutes.

Allow to cool.