Eggplant-Olive Caponata Recipe

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Robin Miller on Food Network
Nutrition per serving    (USDA % daily values)
CAL
45
FAT
6%
CHOL
0%
SOD
9%

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Ingredients for 4 servings

1 cup diced fresh beefsteak tomatoes

2 tablespoons chopped fresh parsley leaves

1 cup reserved roasted vegetables from Roasted Vegetable stew

1/2 cup diced pitted kalamata olives

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