Eggplant Caponata Recipe

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Food Republic
Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

1 cup celery, diced

1 cup carrots, diced

1 large yellow onion, diced small

1 1/2 cups olive oil

5 cloves garlic, crushed (not minced)

3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1-inch chunks

1/2 cup capers in water, drained

1 1/2 cups pitted green olives, sliced

1 cup pine nuts

2 tablespoons brown sugar

1/2 cup red wine vinegar

2 cups tomato sauce, mixed with 2 tablespoons tomato paste

1 bunch basil, leaves only

Salt and pepper

zest of 1 lemon

mint leaves, for garnish

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