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Eggplant Caponata
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ThisItalianKitchen.com
Eggplant Caponata is the perfect traditional Italian condiment that’s great for topping bruschetta, tossing with pasta, or topping grilled meats.
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Start by cubing and salting the eggplant to remove the moisture. Let sit for 30 minutes, then rinse and pat dry.
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Combine the eggplant with the other ingredients in a large dutch oven set over medium heat.
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Caponata is traditionally made with capers, onions, celery, olives, roasted red bell peppers, tomato puree, and spices.
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Cook until all of the vegetables have softened. This dish is flavored with a splash of vinegar and a pinch of white sugar.
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Eggplant Caponata is a great appetizer. Serve it on crostini or even as a side dish by itself.
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Even tastier the next day! This is a great make-ahead recipe and way to use up all of that summer produce!
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Click below for the full printable recipe and make healthy and delicious Eggplant Caponata today!
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