Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6               cups  cubed eggplant
     1/2           cup  diced green pepper
     1/2           cup  sliced onion
  1       medium clove  garlic -- minced
  1         tablespoon  chopped parsley
  1           teaspoon  basil leaves -- crushed
     1/4           cup  salad oil
  1                can  {10 3/4 oz.} condensed tomato bisque soup
  1           teaspoon  vinegar

Preparation:

1. Brown eggplant in a skillet; cook green pepper and onion with garlic, parsley and basil in oil until tender. 2. Add remaining ingredients; cover and cook over low heat 10 minutes, or until done, stirring occasionally. NOTE: An elegant side dish of eggplant; peppers and tomatoes that has its origins in the Provence area of southern France. The touch of vinegar adds a piquant taste.

Nutritional Information:

170 Calories (kcal); 18g Total Fat; (94% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium