Roasted Eggplant And Walnut Tomato Caps

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Diamond Nuts


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1 eggplant (about 1 lb), cut in 1-inch chunks

1 green bell pepper, halved, seeded and sliced

1 onion, sliced

¼ cup red or white wine vinegar

1 teaspoon dried basil OR 2 tablespoons chopped fresh basil

⅓ cup Diamond chopped walnuts

1 tablespoon capers

Salt and pepper to taste

24 (about 1 lb) large cherry tomatoes (golf-ball sized)

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