Almond Caponata

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Almond Board of California


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1 large eggplant (approximately 1 lb.)

3/4 cup almond oil

2 tsp. salt

2 medium onions, chopped

1 cup celery, sliced

1 clove garlic, minced

1 can (16 oz) stewed tomatoes

1 jar (3 oz) capers

1 cup sliced ripe olives

1/4 cup red wine vinegar

1 tsp. sweet basil

1 tsp. oregano

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