Yield: 6 people
- 2 cup eggplant peeled and diced
- 1 1/2 cup tomato sauce
- 1/4 cup garlic minced
- 2 tablespoon basil chiffonaide
- 1 teaspoon cumin
- 1 tablespoons Splenda
- In a large skillet cook eggplant and garlic over medium heat until eggplant is tender.
- Add the tomato sauce & cumin, cook for 15 minutes. Finish with splenda & basil.
- Cool and serve cold.
- Can be made 1 day ahead of time.