Gabriella Marriotti's Egg And Eggplant Appetizer

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
300
FAT
95%
CHOL
41%
SOD
22%

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Ingredients for 8 servings

2 tablespoons red-wine vinegar, approximately

Salt to taste, if desired

1 eggplant, about 1 pound

1 cup finely chopped parsley

1 2-ounce can anchovies, drained and finely chopped

1 cup olive oil, approximately

1/2 cup drained small capers

3 hard-cooked eggs

2 tablespoons finely minced garlic

Freshly ground pepper to taste

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