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Eggplant Caponata

Nutrition per serving    (USDA % daily values)
CAL
85
FAT
14%
CHOL
0%
SOD
17%
Uploaded by: Specialties Appliance & Plumbing Showroom

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Ingredients for 12 servings

3 Tbsp. extra-virgin olive oil

2 cups chopped onions

1 tsp. minced garlic

1 large eggplant, unpeeled, cut in 1/2-inch cubes

1 green pepper, seeded and chopped (or the pepper color of your choice)

1 28-once can diced or crushed tomatoes

1/2 cup chopped good quality olives

1/4 cup balsamic vinegar

3 Tbsp. golden raisins

1 tsp. kosher salt

1/2 tsp pepper

1 tsp. sugar

2 Tbsp. fresh oregano or 1 tsp. dried

1 Tbsp. capers, drained

1/2 cup fresh basil (or 2 Tbsp. prepared pesto)

Preparation

1.

Heat oil in a large skillet

2.

Add the onions and garlic and saute for about 5 minutes

3.

Add eggplant and saute an additional 10 minutes

4.

Add remaining ingredients, except basil, and bring to a boil

5.

Reduce heat, cook, stirring frequently, until the eggplant is softened and the mixture has thickened, evaporating most of the liquid

6.

In a small frying pan, add 1 tsp olive oil and gently roast the pine nuts just until they start turning brown. Watch them closely because they burn easily.

7.

Sprinkle with a pinch of kosher salt

8.

Transfer to a bowl and add basil and pine nuts

9.

Season with salt and pepper

10.

Serve warm or at room temperature with French baguette toast

11.

Makes 12 servings

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