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Marinated Eggplant With Capers And Mint

Nutrition per serving    (USDA % daily values)
CAL
235
FAT
57%
CHOL
0%
SOD
9%

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Ingredients for 4 servings

1 pound thin Italian or Asian eggplants (2 to 3), cut into 1/4-inch-thick rounds

5 tablespoons extra-virgin olive oil, divided

2 tablespoons red-wine vinegar

1/4 cup chopped mint

2 tablespoons small capers, rinsed

Crisp Rosemary Flatbread

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