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
