Microwave Eggplant Caponata - cooking recipe

Ingredients

1 medium eggplant, peeled, and cut into 1/2 in slices
salt
1/2 c celery, diced
1/2 c sweet red onion, diced
1/4 c extra virgin olive oil
1 clove garlic, crushed
1 large tomato, diced (about 1 cup)
1 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
1 Tbsp capers, rinsed and drained
1 Tbsp ripe olives, chopped
1 Tbsp fresh Italian parsley, chopped
Freshly ground pepper

Preparation

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.