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Ingredients
  • 1 medium eggplant (about 1 lb)
  • 1 medium onion, chopped
  • 3 to 4 cloves garlic, minced
  • ¼ tsp sea salt
  • 10 to 12 olives (I used Mediterranean mixed), pitted and chopped
  • 1 tbsp capers
  • ¼ cup red wine vinegar
  • 2 medium to large plum tomatoes, chopped
  • ¼ tsp dried thyme (or few sprigs of fresh thyme, stem removed)
  • ¼ tsp dried oregano
  • 2 ½ tbsp extra virgin olive oil
  • 1 tsp tomato paste (I use condensed kind in a tube)
  • 2 tsp raw brown sugar
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