1 lb. eggplant, in 1" pieces
2 tbsp. olive oil
1 c. each green & red bell pepper, coarsely chopped
1 c. onion, coarsely chopped
5 oz. cherry tomatoes, halved
1/2 c. sliced fresh mushrooms
6 black olives, pitted & chopped
2 tbsp. red wine vinegar
2 tbsp. catsup
1 tbsp. minced garlic
1/2 c. coarse crumbled feta cheese

Place eggplant in deep 2 quart casserole, cover with lid or vented plastic. Microwave on high 4 to 6 minutes until barely tender, stirring once or twice. Drain and reserve. Put oil, peppers and onions in same casserole, mix well. Cover and microwave on high 4 to 5 minutes until vegetables are tender-crisp, stirring once. Stir in eggplant and remaining ingredients except feta cheese. Cover and microwave on high 6 to 8 minutes until all vegetables are tender, stirring twice. Sprinkle feta cheese on top, cover and let stand 5 minutes. Makes 6 servings. 148 calories per serving.