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roses caponata

Roses Caponata

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Stanislaus Food Products

Recipe Information

Yield:    12 servings
Cook Time:   5 hours
Level:   easy



Place eggplant cubes in colander; sprinkle with salt. Let stand 20 minutes. Rinse; pat dry with paper towel. Heat oil in large Dutch oven over medium heat. Add eggplant in batches, cooking until tender. Remove eggplant from pan; drain on paper towel. When all eggplant is cooked, cook onion and celery in additional oil, if needed, until tender. Stir in Tomato Magic®, reserved eggplant, olives, pine nuts, currants, capers, vinegar, sugar and parsley. Season with salt and pepper. Reduce heat to low, cover, and simmer 4 to 5 hours. Serve on crostini or rounds of fresh bread (or as a side dish with meals)

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