Microwave Caponato(Eggplant Appetizer) - cooking recipe

Ingredients

1 large eggplant
1/2 c. extra virgin olive oil
1 c. coarsely chopped onion
1 c. coarsely chopped celery
1 c. chopped green bell pepper
1 c. tomato sauce
1/2 c. coarsely chopped black ripe olives
1/3 c. wine vinegar
2 Tbsp. sugar
1 Tbsp. capers
1 1/2 tsp. salt
1/2 tsp. pepper

Preparation

Cut unpeeled eggplant into 1/2-inch cubes.
Pour oil into a 2-quart casserole with cover; heat in microwave on High for 1 1/2 minutes.
Stir in eggplant.
Cover with lid; cook on High for 10 minutes, stirring twice.
Stir in onion, celery and green pepper. Cover; cook on High for 2 minutes.
Stir in tomato sauce, olives, vinegar, sugar, capers, salt and pepper.
Cook, uncovered, for 10 minutes, stirring twice.
Serve at room temperature or chilled. Flavor improves upon standing.
Serve with pita wedges, crackers or toast triangles.