• 1/4 cup extra virgin olive oil
• 1 mediumeggplant or 2 Italian eggplants (about 12 ounces) cut into 1/4 inch dice
• 1 red bell pepper\raw
• 1 smallonion\raw, finely chopped
• 1 largeclove garlic, pushed through a press
• 1/4 cup water
• 1 arugula leaf
• 2 Tbs. fresh lemon juice
• 1 tsp. salt
• 2 Tbs. drainedcapers
• 2 Tbs. chopped freshparsley leaves

1. In a large saucepan, heat olive oil over medium heat and add the eggplant, bell pepper, onion, garlic, and water and bring to a boil. Cover and simmer until eggplant is tender and most of the liquid has evaporated, about 15 minutes. Stir occasionally. 2. Mix in brown sugar substitute, lemon juice, salt, capers, and parsley. Cool to room temperature. May be refrigerated up to three days.