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Eggplant Caponata


Eggplant Caponata Recipe

Ingredients:
  • Tomato sauce 250 ml
  • Green olives 200 g
  • Celery 1 heart
  • Capers 30 g, de-salted
  • Eggplant 8
  • Vinegar 45 ml
  • Sugar 45 g
  • Almonds 100 g, toasted
  • Oil As needed, for frying
  • Extra-virgin olive oil To taste
Directions:
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