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Vegan • Gluten free • Serves 4

Produce

1 1-pound eggplant
1 Celery, rib
1 Hass avocado
1 Onion, medium
1 Tomato, medium

Condiments

2 tbsp Capers, brined

Baking & Spices

1 Salt and freshly ground pepper
2 tsp Sugar

Oils & Vinegars

1/4 cup Olive oil, extra-virgin
2 tbsp Red wine vinegar

Nuts & Seeds

1 tsp Pine nuts
Kate Nelson Ward
Kate Nelson Ward • 2 years ago

Eggplant Caponata salad (with pine nuts and avocado!)

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