Eggplant Caponata (Microwave)
| Yield: | 4 Servings |
| Categories: |
| 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 |
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