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Sicilian Eggplant Caponata

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In Good Taste
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appetizer dairy free sugar free vegan vegetarian italian

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Ingredients

1 tablespoon olive oil

1 large onion, diced (I used 1 cup frozen)

4 or more garlic cloves, chopped (Used 2 tsp. chopped fresh garlic)

1 large globe eggplant, tip and tail trimmed, skin on, diced into very small pieces

2 large fresh tomatoes, diced small

3 tablespoons red wine vinegar

2 tablespoons capers

Salt & pepper to taste

Kalamata olives (can be added with the tomato) OPTIONAL

Fresh basil (can be stirred in after caponata is cooked and cooled) OPTIONAL

Toasted pine nuts (these are traditionally used to sprinkle on top) OPTIONAL

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