Quick Eggplant Caponata

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The Well-Seasoned Cook
Nutrition per serving    (USDA % daily values)
CAL
439
FAT
45%
CHOL
0%
SOD
367%

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Ingredients for 4 servings

4 eggplant, diced unpeeled(about 3 small eggplants) cup eggplant, diced unpeeled(about 3 small eggplants)

3 tbsp Salt for draining eggplant

2 tbsp Olive Oil

1 stalk celery hearts, finely chopped

1 x small onion, finely chopped

3 x garlic cloves, peeled and minced

2 tbsp Tomato Paste

1/2 cup Water

3 Balsamic vinegar fruit-infused (I used fig) tbsp Balsamic vinegar fruit-infused (I used fig)

3 tbsp Capers drained but not rinsed

1/4 cup olives green or assorted oil-cured, pitted, then sliced or chopped

1/4 cup pine nuts, tossed and toasted in a cast-iron skillet for 10 minutes

1/4 tsp ground black pepper

Fresh parsley or basil leaves for garnish (optional) Fresh parsley or basil leaves for garnish (optional)

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