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Sicilian Aubergine (eggplant) Caponata

yield: 6 total time: 65 minutes
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Ingredients

  • 6 tablespoons olive oil
  • 3 aubergines medium or 2 large, cut into 2-3cm chunks
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 3 celery stalks chopped
  • 1 yellow onion large, peeled and finely chopped
  • 2 cloves garlic peeled and finely sliced
  • 1 bunch leaf parsley fresh flat-, roughly chopped, plus extra to garnish
  • 2 tablespoons capers
  • 1 tablespoon white wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup
  • 5 tomatoes large ripe, roughly chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons pine nuts toasted

Nutrition

  • Calories : 250 calories
  • Carbohydrate : 27 grams
  • Fat : 15 grams
  • Fiber : 10 grams
  • Protein : 5 grams
  • SaturatedFat : 2 grams
  • Sodium : 520 milligrams
  • Sugar : 12 grams
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