Instructions: 1. In medium skillet, heat olive oil, and saute garlic and onion until onion is translucent, about 5 minutes.

2. Stir in aubergine and tomato. Sprinkle with salt and pepper.

3. Cover and cook over low heat until aubergine is tender, about 10 minutes.

4. Stir in vinegar and basil.

5. Cook uncovered 5 minutes longer, stirring occasionally.

6. Sprinkle with sesame seeds.

NOTE: 1 teaspoon sesame seeds = 15 calories (1 joker).

If you cant find balsamic vinegar, (I hope you can because it is delicious), try malt vinegar or red wine vinegar, or natural rice vinegar.

Be adventurous. There are lots of vinegars out there.

Know your vegetables. Choose an aubergine that has a smooth, glossy surface. Avoid an aubergine that is dull looking and/or soft.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.