Eggplant Appetizer (Caponatina)

1 pound Small
1/4 cup Coursely chopped garlic
(not from a jar)
4 ounces Can
Drained (or fresh
Chopped)
1 medium Red Bell Pepper in 1/2 in
Pieces
1/4 cup Coursely chopped Fresh Mint
Leaves
1/4 cup Coursely chopped Fresh Basil
Leaves
1/4 cup Olive oil
1/3 cup Basalmic Vinegar
Course Grd Pepper and Salt
To taste
Eggplant 5 to6 in. long
Mushrooms Pieces or caps

Cut lengthwise, all eggplants in half. Cut each half length-wise into thirds. Cut cross ways to make inch size pieces.(Actually they will be small triangles.)
Add 1/4 cu. olive oil to saute pan.
Add Eggplant and Peppers, , saute med.heat 4-5 min. Do not overcook.

Eggplant should be firm.
Add Garlic and stir. cook 1 minute. Remove from heat and place in bowl.
Add Mint, Basil, Pepper and Basalmic vinegar. Taste for salt.