Caponata (Eggplant Salad)

2 cloves garlic, minced
diced onion
1 green or red pepper, diced
1 med. eggplant, peeled and diced
1 16oz can tomatoes (draining them is optional)
2 tsp. honey
2 T. lemon juice
1 T. fresh parsley (optional)
salt to taste

Saute veggies together in olive oil/water until soft. Add the tomatoes. Simmer for about 15 minutes. Remove from heat and add the honey, lemon juice & salt. Allow rest time to blend flavors. It is best eaten at room temperature or cold. Yummy on crusty bread.