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Ingredients
  • 1 and ½ lb of eggplant, unpeeled, cut into ½” cubes
  • 5 tbsp of olive oil1 spanish onion, cubed2 large garlic cloves, chopped1 14.5 oz can of diced tomatoes Italian style
  • 3 tbsp of red wine vinegar
  • ½ cup Pine nuts
  • 2 tbsp of drained capers
  • ⅓ cup of chopped fresh basil
  • ¼ tsp of red pepper flakes
  • 1 tsp of thymeSalt and pepper
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