MMMMM----- Meal-Master Recipe via Home Cookin 2.8

      Title: Eggplant Caponata (Microwave)
 Categories: Home Cookin,
      Yield: 4

      1 md eggplant (about 1 pound),
           trimmed, peeled, and cut
           into 1/2
           inch-thick slices
           Salt
    1/2 c  celery, diced
    1/2 c  sweet red onion, diced
    1/4 c  extra virgin olive oil
      1 cl garlic, crushed
      1 lg tomato, diced (about one
           cup)
      1 tb red wine vinegar
      1 tb balsamic vinegar
      1 tb capers, rinsed and
           drained
      1 tb ripe olives, chopped
      1 tb fresh Italian parsley,
           chopped
           Fresh ground pepper

  1. Layer the eggplant slices in a large colander, sprinkle both
  sides of each layer lightly with salt.. put a plate on top so it
  rests on the eggplant and put something heavy on the plate. Put
  the colander over a shallow bowl and let stand 1-2 hours to drain
  the excess moisture.

  2. Rinse the eggplant and blot dry with paper towels and cut into
  1/2" cubes.

  3. Combine the eggplant, celery, onion, oil, and garlic in a 3
  quart glass casserole. Microwave uncovered for 10 minutes,
  stirring once after about 5 minutes.

  4. Stir in the tomato. Microwave uncovered for 10 minutes.

  5. Stir in the vinegars. Microwave uncovered for 5 minutes.

  6. Stir in the capers, olives, parsley, and black pepper.

  7. Either serve immediately or cool at room temperature and serve
  with crostini or crackers. However, caponata is best when flavors
  have been allowed to mellow for 24 hours before serving.
      SERVINGS

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