Radicchio Lettuce Cups With Caponata Recipe

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Michael Chiarello on Food Network
Nutrition per serving    (USDA % daily values)
CAL
287
FAT
53%
CHOL
1%
SOD
10%

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Ingredients for 12 servings

4 whole red peppers

2 teaspoons chili flakes

10 cups ice water

1 tablespoon roughly chopped capers

2 tablespoons caper juice

About 1/3 cup extra-virgin olive oil

2 anchovy fillets, chopped

1 tablespoon finely chopped flat-leaf parsley

1 eggplant (about 1 pound) peeled and diced into small pieces (see Chef's Note)

Salt and freshly ground black pepper

12 whole radicchio leaves

1 1/2 cups diced onion (1/4-inch dice)

2 tablespoons minced garlic

1/2 cup peeled, seeded, and 1/4-inch diced roasted red bell peppers, recipe follows

1/2 cup olive oil

1/3 cup balsamic vinegar

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