Place diced eggplant in a strainer in the sink. Generously sprinkle with salt and let sit for 20 minutes. This helps reduce the bitterness of the eggplant. Rinse and pat dry.

Preheat oven to 350 degrees Fahrenheit. Spread eggplant in a single layer on a large cookie sheet and spray with cooking spray. Roast for 45 minutes or until very soft.

Mix cooked eggplant with diced pepper, tomato, tomato sauce and paste, sweetener, balsamic vinegar, garlic, one teaspoon salt, and black pepper. Add two tablespoons hot water to help the mixture combine. Chill overnight so the flavors can meld.