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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (medium, 1 1/2 to 2 pounds total)
- 1/2 red onion (cut into 1-inch pieces)
- 4 Tbsp. olive oil
- 1 clove garlic (finely chopped)
- 1 stalk celery (finely chopped)
- 28 oz. tomatoes (whole, I like an imported variety like San Marzano)
- 1/2 cup golden raisins
- 1/4 cup red wine vinegar (or more to taste)
- 2 Tbsp. capers
- 1/4 tsp. sugar
- 3/4 lb. pasta shells (orecchiette, or any other curly pasta shape)
- 1/2 cup Parmesan (grated fresh)
- 1/2 cup black olives (mixed green and, pitted and coarsely chopped)
- 1/4 cup fresh parsley (chopped)
- 2,002 pasta
- 24 eggplant
- 10,563 Parmesan
- 19 eggplant
- 76,936 pasta
- 19 vegetables
- 76,069 pasta
- 19 vegetables
- 19 vegetables ( 14.00 2.00 0.00 0.00 1.00 2.00 , Pasta Dinner Italian Vegetarian)
- 12,371 mac and cheese
- 18 vegetables
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