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1 medium eggplant

1/2 cup chopped onion

2 tbsp olive oil

1 14 1/2 ounce can stewed tomatoes, undrained and cut up

1/4 cup dry red wine

2 tbsp red wine vinegar

2 tbsp capers, drained

1/8 tsp cracked black pepper

1 8 oz. loaf baguette-style

french bread

2 tbsp olive oil


1. if desired peel eggplant; cut into 1/4 cubes (5 cups)

in a skillet cook eggplant and onion in 2 tablesppons hot oil over medium heat for 8 to 10 minutes or until tender, stirring occasionally. Stir in tomatoes wine vinegar capers salt and pepper. Bring to boiling, reduce heat, simmer uncovered about 10 minutes or until most of the liquid has evaporated. cover and chill for 3 to 8 hours


2. preheat broiler. cut bread into 1/4 inch slices. Brush oneside of slices of 2 tablesppon of olive oil arrange on unheated rack of broiler pan broil 3 to 4 inches from heat 2 to 3 minutes or until toasted, tunning once. Serve with caponata.




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