Instructions: Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook eggplant cubes 5 minutes, until golden. Transfer to a bowl. Add remaining oil to skillet. Cook onion and red pepper 5 minutes, until vegetables are softened. Add garlic and cook 1 minute more.

Mix in tomatoes, lemon juice, and sugar substitute. Return eggplant to skillet; cook 6 to 8 minutes, stirring occasionally, until vegetables are tender, and sauce thickens slightly. Season to taste with salt and pepper.

This recipe yields 6 servings.

Description: "An easy side dish, and a great accompaniment to any roast or grilled meat."

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