Caponata

I like basil better than oregano, so I used more, but you could change up the amounts of spices however you would like!  Serve with toasted or grilled bread.

Ingredients:

1 cup cubed eggplant

1/2 cup sliced celery

1/2 cup canned diced tomato with sauce

2 tsp red wine vinegar

1/4 tsp oregano

1/4 tsp thyme

1/2 tsp rosemary

1/2 tsp basil

1/2 tsp parsley

Salt

Directions:

Sautée eggplant and celery in 1/2 tsp oil for 15 minutes.  Add tomato, vinegar, and spices, cover and simmer for 15 minutes.