Almond Caponata With Almond Dippers

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Almond Board of California


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1 large eggplant (approximately 1 lb.)

3/4 cup almond oil

2 teaspoons salt, divided

2 small onions, chopped

1 cup celery, sliced

1 clove garlic, minced

1 (16-ounce) can stewed tomatoes

1 (3-ounce) jar capers

1 cup sliced ripe olives

1/4 cup red wine vinegar

1 teaspoon dried basil

1 teaspoon dried oregano

Almond Dippers (recipe below)

Almond Dippers: 1 cup heart-healthy vegetable oil spread such as BenecolĀ®

1/3 cup brown sugar

1/2 cup honey

3 3/4 cups whole-wheat flour

2 1/4 cups cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/4 cup almond milk

2 cups finely ground almonds

1/2 cup roasted sliced almonds

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