Aubergine Caponata (Microwave) Recipe

• 1 med Aubergine (about 1 lb.), 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 extra virgin olive oil
• 1 cl Garlic, crushed
• 1 lrg Tomato, diced (about one C.)
• 1 Tbsp. Red wine vinegar
• 1 Tbsp. Balsamic vinegar
• 1 Tbsp. Capers, rinsed and Liquid removed
• 1 Tbsp. Ripe olives, minced
• 1 Tbsp. Fresh Italian parsley, Minced Fresh grnd pepper

1. 1.
2. Layer the aubergine slices in a large colander, sprinkle both sides of each layer lightly with salt.. put a plate on top so it rests on the aubergine and put something heavy on the plate.
3. Put the colander over a shallow bowl and let stand 1-2 hrs to drain the excess moisture.
4. 2.
5. Rinse the aubergine and blot dry with paper towels and cut into 1/2" cubes.
6. 3.
7. Combine the aubergine, celery, onion, oil, and garlic in a 3 qt glass casserole.
8. Microwave uncovered for 10 min, stirring once after about 5 min.
9. 4.
10. Stir in the tomato.
11. Microwave uncovered for 10 min.
12. 5.
13. Stir in the vinegars.
14. Microwave uncovered for 5 min.
15. 6.
16. Stir in the capers, olives, parsley, and black pepper.
17. 7.
18. Either serve immediately or possibly cold at room temperature and serve with crostini or possibly crackers.
19. However, caponata is best when flavors have been allowed to mellow for 24 hrs before serving.
20. SERVINGS

aubergine, celery, sweet red onion, extra virgin, garlic, tomato, red wine vinegar, balsamic vinegar, capers, olives, fresh italian parsley

Taken from cookeatshare.com/recipes/aubergine-caponata-microwave-71431 (may not work)