Microwave Eggplant Caponata

• 1 medium eggplant, peeled, and cut into 1/2 in slices
• salt
• 1/2 c celery, diced
• 1/2 c sweet red onion, diced
• 1/4 c extra virgin olive oil
• 1 clove garlic, crushed
• 1 large tomato, diced (about 1 cup)
• 1 Tbsp red wine vinegar
• 1 Tbsp balsamic vinegar
• 1 Tbsp capers, rinsed and drained
• 1 Tbsp ripe olives, chopped
• 1 Tbsp fresh Italian parsley, chopped
• Freshly ground pepper

1. Layer the eggplant slices in a large colander, sprinkle both sides of each layer lightly with salt.
2. 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.

eggplant, salt, celery, sweet red onion, extra virgin olive oil, clove garlic, tomato, red wine vinegar, balsamic vinegar, capers, olives, italian parsley, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=94223 (may not work)