Preparation / Directions:
Just before cooking, wash eggplant; pare if desired. Cut eggplant into 1/2-inch cubes or 1/4-inch slices.To Boil: Heat small amount water (salted, if desired) to boiling. Add eggplant. Cover and heat to boiling; reduce heat. Boil 5 to 8 minutes or until tender; drain.To Saute: Heat 3 to 4 tablespoons margarine or butter in 10-inch skillet over medium-high heat.
Saute eggplant in margarine 5 to 10 minutes or until tender.To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket).
Place eggplant (slices) in basket. Cover tightly and heat to boiling; reduce heat. Steam 5 to 7 minutes or until tender.To Microwave Cubes: Place eggplant and 2 tablespoons water in 1-1/2-quart microwavable casserole.
Cover tightly and microwave on high 8 to 10 minutes, stirring every 2 minutes, until tender; drain. Slices: Overlap eggplant in circle around edge of microwavable pie plate, 9 X 1-1/4 inches. Place 2 tablespoons water in pie plate. Cover tightly and microwave on high 5 to 7 minutes, rotating pie plate 1/2 turn after 3 minut until tender; drain.