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Eggplant Salad (Caponata)

Recipe Ingredients

Method

  1. Cut eggplant into 3/4-inch cubes. Heat small amount salted water to boiling. Add eggplant. Heat to boiling; reduce heat. Cover and cook until tender, about 10 minutes; drain.
  2. Place eggplant and onion in non-reactive bowl.
  3. Mix vinegar, garlic, oregano, salt and pepper; pour over eggplant and onion. Toss.
  4. Stir in tomato and parsley.
  5. over and refrigerate for at least 6 hours.
  6. Just before serving, stir in oil.

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