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Ingredients
US|METRIC
4 SERVINGS
- olive oil (Enough, to deep fry)
- 2 lb. eggplant (cut into 1″ cubes)
- 1 onion (large yellow or sweet-variety, chopped medium-small)
- 2 celery ribs (thinly sliced)
- kosher salt
- freshly ground black pepper
- 3 Tbsp. tomato paste
- 1/4 cup water
- 1 cup canned tomatoes (crushed, or use fresh, see directions up top)
- 6 oz. green olives (pitted and roughly chopped)
- 1/2 cup white wine vinegar
- 1/2 cup golden raisins (I used half for a less sweet caponata)
- 1/4 cup salt (packed capers, rinsed and drained)
- 2 Tbsp. sugar (I used 1 tablespoon, but sweeter is more traditional)
- 1/2 cup basil (finely slivered)
- 2 Tbsp. pine nuts (toasted until golden and cooled)
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