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Eggplant Caponata (microwave)

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CATEGORY CUISINE TAG YIELD
Eggs Sami Home cookin 4 Servings

INGREDIENTS

1 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 Garlic, crushed
1 Tomato, diced about one
Cup), Cup
1 T Red wine vinegar
1 T Balsamic vinegar
1 T Capers, rinsed and
Drained
1 T Ripe olives, chopped
1 T Fresh Italian parsley
Chopped
Fresh ground pepper

INSTRUCTIONS

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.
Rinse the eggplant and blot dry with paper towels and cut into 1/2"
cubes. 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. Stir in the tomato. Microwave uncovered
for 10 minutes. Stir in the vinegars. Microwave uncovered for 5
minutes. Stir in the capers, olives, parsley, and black pepper.  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 57
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 408.1mg
Potassium: 382.9mg
Carbohydrates: 10.9g
Fiber: 4.2g
Sugar: 2.1g
Protein: 3.3g


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