Eggplant Caper Sauce

1 teaspoon olive oil
3 cups diced eggplant
2 cloves garlic, minced
1 cup canned crushed tomatoes with juice
1/4 cup chopped fresh basil
2 tablespoons rinsed drained capers
6 pitted large black olives, thinly sliced

In a large non-stick skillet, heat oil, add eggplant and garlic. Cook for 8 to 10 minutes until eggplant is tender.

Stir in remaining ingredients. Cover and simmer 15 minutes, stirring occasionally. Serve with hot cooked pasta.