Name: Eggplant Caponata (Microwave)
Ingredients: 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

There is a sense in which the human soul has caved in on itself and is now held captive by a fixation with its own states and conditions and concerns. The soul has become parasitic on itself, feeding on its needs and cravings by excessive introspection and elaborate attempts to elevate its sense of self-worth. Your soul was never meant for this. You were designed for something better. You were built for the contemplation of something infinitely more complex, something incomparably more fascinating than your own “self.” You were created for the joyful contemplation of God.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs	Sami	Home cookin	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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
Posted to MM-Recipes Digest  by "Beth Ide" <rev_ide@email.msn.com> on Aug
28, 1998

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