[maybe this is too much for somepeople, but i made 1 crockette full and stuck it in everythng for a week! scrambled eggs, atop pork chops, even in an orzo salad. it's a change from salsas. NOTE: contrary to most eggplant directions, i see no practical purpose in washing the salt off and then drying the bloody thing, when you just tried to drain the water out of it and are only gonna add salt to the recipe anyway.]

Just Enough Eggplant Caponata

INGREDIENTS
1 baby eggplant
Salt
1 stalk celery
1 small red onion
1/2 red or green pepper
3 tbs extra virgin olive oil
1/2 tsp minced garlic
1 tomato, diced (about one cup)
1 tbls red wine vinegar
1/4 tsp balsamic vinegar
1 tsp capers
2-3 ripe olives, chopped
1 tsp chopped fresh Italian parsley
pepper PREP
trim & peel eggplant, and cut into 1/2 inch-thick slices
salt slices and put on a plate between 2 paper towels.
rest something heavy on top let stand 1-2 hours
Cut into 1/2-inch cubes

DIRECTIONS
Combine all ingredients enameled or stainless steel pot
simmer over low heat for 1 hour.
caponata is best the next day.
Serve with crostini or crackers.

CROCK POT DIRECTIONS
Slow cook 5-6 hours.

MICROWAVE DIRECTIONS (haven't tried)
Combine the eggplant, celery, onion, oil, and garlic casserole.
Microwave uncovered for 10 minutes stirring once
Stir in the tomato & vinegars.
Microwave uncovered for 10 minutes. Stir in the capers, olives, parsley, and black pepper.