The other night, when it was quite hot in NYC I had an eggplant I wanted
to use up and didn't want to het up me and the kitchen with the oven, or
even the top of the stove, so here is my clean ot the fridge delicious
microwave, one course dinner dish-Nothing writ in stone here

Ingredients:
1 eggplant-halved lenghthwise-unpeeled
1 8-10 oz box mushrooms thickly slicesor halved if small
1/2lb fresh tomatoes--sliced
8-12 os of jarred pasta sauce(left over &in freezer-defrosted)
1tsp oregono
1tsp thyme
garlic powder or crushed fresh garlic(if you have any)
1/4 C grated parmegian or romano cheese(what's on hand)
Black pepper to taste

Cut some deep hatch marks into the flesh oof the eggplant and place faace
down in a large microwave dish(I used a largish pyrex baking dish11x17")
Cover wth microwave safe plastic and zap for about 7-9 minuites depeding
on machine and size of eggplant. Remove form microwave adn drain off
accumulated fluit and turn eggplant halves flesh side up. Places other
vegetables on top and around eggplant, spoon sauce on, add herbs and
pepper and top with brated cheese. Cover with same piece of wrap and zap
for about 4 minuts. remove wrap and serve. (I had no onions in the house
so they were not included, but they would be good too.)

If you can't eat cheese, use some anchovies or brined capers to give the
dish its saltly tang.

Wendy