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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