Simple Summer Eggplant Caponata
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Remember making this at the retreat? Surely you love it!
1 Lg. Eggplant, cut into 1 inch chunks
2 T of Extra Virgin Olive Oil
1 Red Pepper, cut into 1 inch chunks
1 Red Onion, cut to match pepper
1 Small can of tomato paste
1 t of Red Wine Vinegar
½ C of Basil
½ c of Parsley
Salt and Pepper
Roast eggplant, pepper and onion at 375 for 25 minutes, tossed with evoo, salt and pepper.
Toss hot vegetables with whole can of tomato paste and red wine vinegar.
Garnish with fresh basil and parsley.
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