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Grilled Eggplant With Caponata Salsa

5 faves
Nutrition per serving    (USDA % daily values)
CAL
86
FAT
9%
CHOL
0%
SOD
5%

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Ingredients for 6 servings

1 12-ounce container grape or cherry tomatoes, quartered lengthwise

2 celery stalks, finely diced

1/2 cup chopped Vidalia or Maui onion

5 large green olives, pitted, thinly sliced (about 2 tablespoons)

2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish (woops, we forgot this)

1 tablespoon drained capers, rinsed

1 garlic clove, minced

Pinch of dried crushed red pepper

3 tablespoons red wine vinegar

1 tablespoon extra-virgin olive oil plus additional for brushing

1 large eggplant (1 1/2 to 13/4 pounds), trimmed

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