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Caponata from Loni Kuhn's S.f. Cooking Class Recipe - Food.com tomato paste, red bell pepper, olive oil, pine nut, pepper, parsley, caper, basil, olive, carrot, onion, garlic, celery, zucchini/courgette, tomato, aubergine/eggplant, red wine vinegar, salt, sugar This is the potluck/picnic dish people demand I make late summer. You don't need to like eggplant to love this! Amazingly, it is served at room temperature, and keeps for 3 weeks in the refrigerat...
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