Easy Eggplant - cooking recipe

Ingredients

6 slices bacon
1 medium eggplant, peeled and diced (about 1 1/4 lb.)
1 small green pepper, chopped
1 c. thinly sliced celery
1 small onion, chopped
2 Tbsp. water
2 medium tomatoes, chopped
1 Tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. grated Parmesan cheese

Preparation

Place bacon in a 2 1/2-quart shallow baking dish.
Cover with wax paper; microwave at High for 5 to 7 minutes, or until crisp. Remove bacon, reserving drippings.
Crumble bacon; set aside.
Add eggplant, green pepper, celery, onion and water; stir well.
Cover with heavy-duty plastic wrap (do not vent).
Microwave vegetables at High for 6 minutes, giving dish a quarter turn at 2-minute intervals.
Let stand 5 minutes; drain.
Add tomatoes, brown sugar, salt and pepper to eggplant mixture; stir well.
Cover with heavy-duty plastic wrap; microwave at High for 4 minutes, stirring after 2 minutes.
Let stand 5 minutes.
Sprinkle with Parmesan cheese and bacon.
Yields 6 to 8 servings.