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2 cups ratatouille

1 to 2 tablespoons sugar

1/4 cup currants

1/2 cup diced celery

2 to 3 tablespoons vinegar

2 tablespoons capers

Big dash hot pepper sauce

Chopped fresh marjoram, to taste

1/4 cup pitted green olives

1 garlic clove, chopped

2 to 3 tablespoons pine nuts

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