- Heat 2 tablespoons oil in a large skillet over medium-high heat.
- Cook eggplant cubes 5 minutes, until golden. Transfer to a bowl.
- Add remaining oil to skillet. Cook onion and red pepper 5 minutes, until vegetables are softened. Add garlic and cook 1 minute more. Mix in tomatoes, lemon juice, and sugar substitute.
- Return eggplant to skillet; cook 6-8 minutes, stirring occasionally, until vegetables are tender, and sauce thickens slightly. Season to taste with salt and pepper.
3 Japanese eggplants may be substituted for a regular eggplant in this recipe.