1 Md Eggplant Cubed 1 T Olive Oil 1/4 C Stock 1 1/2 C Tomato Sauce 1 Md Onion Sliced Into Rings 3 Cl Garlic Minced 1 Carrot Finely Chopped 1 Celery Stalk Finely Chopped 1 C Mushrooms Sliced 1 t Capers Minced, 1/2 t Oregano, 1/2 t. Thyme 1 T Lemon Juice 1 T Red Wine Vinegar

in A Large Saucepan Saute The Peppers & Eggplant in Oil & Stock Until Tender. (Add More Stock Or Water If Necessary.) Set Aside While You Prepare The Sauce.

in Another Large Saucepan Combine The Tomato Sauce, Onions, Garlic, Carrot, Celery, Mushrooms, Capers, Bay Leaf, Oregano & Thyme And Simmer Until The Vegetables Are Tender, About 20 Min. Add The Vinegar, Lemon Juice & Pepper Mixture & Stir To Combine. Chill The Mixture Before Serving. Serve With Crackers Or Crusty Bread.

(2 Grams Fat, 28 Percent Calories From Fat.)