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Eggplant Caponata Dip

½ cup extra virgin olive oil
2 garlic cloves, minced
1 large onion, diced
2 celery ribs, diced
1 red pepper, seeded and diced
2 eggplant, cut into ½-inch cubes
2 tomatoes, peeled, seeded and chopped
2 tablespoons capers, drained
½ cup pitted green olives
¼ cup red wine vinegar
¼ cup chopped parsley
Salt and pepper


Heat oil in frying pan. Cook garlic, onion, celery, red pepper and eggplant until soft. Stir in tomatoes and cook for 5 minutes. Put vegetables in bowl and toss with capers, olives, vinegar, parsley, salt and pepper. Taste, adding more vinegar and olive oil as needed.
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