Capanada(Microwave) - cooking recipe

Ingredients

3 c. onion, coarsely chopped
1 1/2 c. bell pepper, coarsely chopped
1 1/2 c. celery, coarsely chopped
1/2 c. olive oil
2 large eggplant, peeled, cut in 1-inch cubes and soaked in salt water 20 minutes (drain)
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
5 cloves garlic, minced
1 (6 oz.) can pitted black olives (whole)
1/2 c. pitted green olives (whole)
1/2 c. red wine vinegar
3 Tbsp. sugar
1/4 c. capers
1 1/2 tsp. oregano
1 Tbsp. salt
1 tsp. cayenne pepper
1 tsp. pepper

Preparation

In a 4-quart casserole, saute onion, bell pepper and celery in olive oil.
Cover with wax paper and cook on High 30 minutes. Stir once or twice.
Stir in eggplant.
Cover and cook on High 30 minutes.
Stir once.
Add tomato sauce and paste.
Cook on High 10 minutes.
Stir in garlic, olives, vinegar, sugar, capers, oregano, salt and peppers.
Cook on High 5 minutes.