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1/2 cup chopped onion (about 1 medium)
2 cloves garlic; crushed
1 tablespoon olive oil
7 cups chopped; pared eggplant
-- (about 1-1/2 pounds)
3/4 cup chopped tomato (about 1 medium)
2 tablespoons chopped fresh or
2 teaspoons dried basil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Cook onion and garlic in oil in 10-inch nonstick skillet over medium heat until onion is tender. Stir in eggplant and tomato. Cook uncovered 8 to 10 minutes, stirring frequently, until eggplant is very tender. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until cool. ABOUT 3 CUPS DIP. MICROWAVE DIRECTIONS: Place onion, garlic and oil in 3-quart microwavable casserole. Cover tightly and microwave on high 2 minutes 30 seconds to 3 minutes 30 seconds or until onion is tender. Stir in eggplant and tomato. Cover tightly and microwave 5 to 6 minutes, stirring after 3 minutes, until eggplant is very tender. Stir in remaining ingredients.

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NOTES : easy

Contributor: Betty Crocker's Low-Fat

Yield: 48 servings

Preparation Time: 0:00

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