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How to Handle Eggplant Overload
http://www.seriouseats.com/recipes/2010/07/the-crisper-whisperer-h...
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Ingredients
categorized
original
1 medium eggplant
1/4 cup olive oil, divided
3 ribs celery, finely chopped
1 medium onion, finely chopped
3 cloves garlic, minced
1 14.5-ounce can diced tomatoes, drained
20 large green olives, pitted and chopped
3 tablespoons drained capers
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons sugar
1 teaspoon minced fresh oregano
1 teaspoon Kosher salt
Ground black pepper to taste
2 tablespoons minced fresh parsley
2 tablespoons chopped fresh basil
Ingredients
categorized
original
This recipe is
vegan
This recipe is
gluten-free
Produce
Basil, fresh
(
2
tablespoons
)
Celery, ribs
(
3
)
Eggplant, medium
(
1
)
Garlic
(
3
cloves
)
Onion, medium
(
1
)
Oregano, fresh
(
1
teaspoon
)
Parsley, fresh
(
2
tablespoons
)
Tomatoes
(
1
14.5-ounce can
)
Canned Goods
Tomato paste
(
2
tablespoons
)
Condiments
Capers
(
3
tablespoons
)
Green olives, large pitted and chopped
(
20
)
Red wine vinegar
(
2
tablespoons
)
Cooking & Baking
Black pepper, Ground
(
1
)
Kosher salt
(
1
teaspoon
)
Olive oil
(
1/4
cup
)
Sugar
(
2
teaspoons
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
47.0
Rating
1-100
15
Tweets
31
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Shares
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Views
13
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Recipe Stats
Published July 20, 2010 (2 years ago).
7 people saved this recipe.
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