From Sandi's Recipe File

Presents

"Caponata"

Recipe Source:
125 Best Microwave Oven Recipes
by Johanna Burkhard

Serving Size: Makes 2 cups

Amount Ingredient

2 tablespoons olive oil

1 onion, finely chopped

1 large clove garlic, minced

4 cups peeled eggplant, cut into 1/2 inch cubes (about 1/2 medium eggplant)

1 red bell pepper, finely diced

2 tablespoons tomato paste

1 large ripe tomato, seeded and diced

1/3 cup chopped black olives, such as Kalamata

1/4 cup chopped fresh parsley

2 tablespoons capers, rinsed (optional)

1 tablespoon balsamic vinegar

Salt and freshly ground black pepper

Preparation Instructions:

1. In 8 cup casserole dish, combine oil, onion, garlic, eggplant, red pepper and tomato paste. Microwave, covered, on High for 6 to 9 minutes, stirring once, until vegetables are just tender. (Eggplant should retain its shape.)
2. Stir in tomato, olives, parsley, capers, if using, and balsamic vinegar. Season with salt and pepper to taste. Let cool. Refrigerate for 2 hours or until chilled. Serve with pita crisps or crackers.
Tip: For a quick appetizer, spoon caponata into mini pitas and top with shredded Monterey Jack or mozzarella cheese. Microwave on a paper towel lined plate on Medium (50%) for 2 to 3 minutes for 8 mini stuffed pitas or just until cheese melts and filling is warm. Makes 2 cups.

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