It's amazing to me that people are just now coming to or rediscovering the microwave.
I was, of course, flattered by Mark Bittman's coverage in today's New York Times. It feels a little odd as I wrote a microwave cooking column for them for several years and also Microwave Gourmet.
I would just add to Mark that cooking eggplant in the microwave oven also provides a much better color--pale green, not puce. In my book Party Food, I have several recipes using eggplant cooked this way.