Instructions: Cut the stem end off the eggplant and pierce the large end with the tines of a fork. Place in a microwave-safe dish and microwave on HIGH for 10 minutes or until the eggplant collapses. Remove from the oven and let stand until cool. Peel the skin from the eggplant and cut the flesh into 1- inch cubes.

You can also bake the eggplant in a conventional oven. Prick the skin with a sharp fork and bake at 350 degrees for 30 minutes or until the eggplant collapses and is done inside. When cool enough to handle, peel and cut into cubes.

Simmer the garlic, onion, and celery in the chicken stock for 3 to 4 minutes. Add the cubed eggplant, parsley, cilantro, tomatoes, chile, wine, olives, pepper, salt, and allspice, then cover and cook over low heat until warmed through.

Spoon some of the eggplant mixture on a bed of lettuce or other greens such as purple kale or mustard, and garnish with sliced olives and sprigs of cilantro.

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