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Eggplant and Okra Caponata
Ingredients
  • 1 cup chopped pecans
  • ½ cup olive oil
  • 3 cups diced yellow onion (1 large or 2 small onions)
  • ¼ cup sliced garlic (8 to 10 cloves)
  • 4 cups diced eggplant (about 2 medium eggplants)
  • 1 teaspoon salt, or to taste
  • 4 cups diced fresh tomatoes (about 4 tomatoes)
  • 4 cups small okra pods, wiped clean and tough tops trimmed
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons red wine vinegar
  • ¾ cup pitted green olives, such as Castelvetrano
  • 3 tablespoons capers, rinsed
  • ¼ cup finely sliced fresh basil
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 teaspoons hot sauce
Steps
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