Free Recipe Eggplant Caponata (Microwave)
Recipe Type: H Recipes
Recipe Preparation: microwave
Cooking Ingredients for Eggplant Caponata (Microwave) Recipe
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
Eggplant Caponata (Microwave) Preparation
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
Cooking Temperature:
Recipe Serves: 4
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