Eggplant Caponata

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1 medium globe eggplant peeled and cut into 1/2″ cubes

1 Tbs kosher salt (less if you’re using table salt)

1 red bell bell pepper seeds quartered, seeds removed

1/4 C olive oil

1 small onion chopped

1 tsp fresh thyme

3 Tbs balsamic vinegar

2 Tbs drained capers

1 clove garlic minced

1/4 C leaf parsley, stems removed and chopped

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