About the eggplant in the microwave--you can put it on a plate and cut a 4 to
6 inch slit lengthwise along the top. Leave the stem attached. Microwave on
high for 10 minutes or until it is soft and has collapsed. Let it cool for 2
minutes, then scoop the pulp from the skin and place it in a bowl. Use a knife
and fork to break up the long strands of the flesh [or a food processor].
Prepare the rest as usual.
Most of this is from Sharon Claessens, Low-Fat Microwave Cooking--an old book
which may not still be in print--full of good ideas though.