Item required
1 small eggplant, unpeeled and finely
chopped (about 4 cups) 1 medium onion, chopped
1/2 cup chopped green pepper
1 can (4 oz.) mushroom stems and pieces, drained
2 cloves garlic, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano leaf
1/2 cup water
1/4 cup chopped stuffed olives cup capers
2 tablespoons wine vinegar

Setting: HIGH
1. Combine eggplant, onion, green pepper, mush¬room, garlic and oil in 2-quart glass casserole; mix well. Cover with glass lid.
2.    MICROWAVE for 8 MINUTES. Stir in remaining ingredients. Recover.
3.    MICROWAVE for 10 to 12 MINUTES or until eggplant is tender-crisp. Serve hot over fluffy white rice, green noodles, or cold as an appetizer with corn chips.
4 Servings
TIP MICROWAVE on MEDIUM for 10 MINUTES in step 2 and 15 to 18 MINUTES in step 3.