Low-Fat Raw Raw Eggplant Caponata

• 1 large eggplant, peeled and juiced - use pulp from inside of juicer and discard juice
• 1 red pepper
• 2 handfuls of shallot or sweet onion
• 1/2 clove garlic, minced
• 3 tablespoons minced cilantro or parsley
• 2 tablespoons freshly squeezed lemon juice
• slice of jalapeno, optional
• 10 fresh oregano leaves
• 6 fresh basil leaves
• 1/4 tsp. rosemary, freshly dried
•  5 small tomato, in quarters or chopped
• 2 oranges, squeezed for juice

Throw all in food processor, except tomato and orange juice, and pulse until coarsely chopped.  Put over a bed of sliced up spinach with orange juice over top of spinach.  Add chopped caponata.   Put tomatoes over top.