Cold Eggplant, Italian Style

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Cold Eggplant, Italian Style

1 medium eggplant, peeled and cubed
1/2 cup of diced onions
2 cloves of garlic
2 medium ripe tomatoes, peeled, seeded, and chopped
1/2 teaspoon of oregano
2 to 3 envelopes of Sweet 'N Low
3 tablespoons of diced pimiento
4 tablespoons of wine vinegar
3 tablespoons of chopped parsley
1/2 cup of diced celery
1/3 cup of tomato juice
salt and pepper, to taste

Sauté the eggplant cubes in tomato juice in a Teflon pan for a few minutes. Remove the eggplant from the pan. Add onions and garlic cloves to the pan and sauté for a few minutes. Add tomatoes and simmer for 2 to 3 minutes; then, mix in eggplant, wine vinegar, parsley, oregano, celery, salt, pepper, and sweetener. Simmer for several minutes. Remove from heat and stir in pimiento; chill for several hours. Serves 4.

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