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Grilled Caponata

Vegetarian • Gluten free • Paleo • 1.5 hrs to make • Serves 4


1 Eggplant, medium
1/4 cup Flat-leaf parsley
1 tbsp Garlic
2 tbsp Golden raisins
4 Plum tomatoes
1 Red onion, cut into 1/4-inch thick slices, large


2 tbsp Capers
2 tsp Honey
1/4 cup Kalamata olives, pitted

Baking & Spices

1/4 tsp Red pepper flakes
1 Salt and freshly ground black pepper

Oils & Vinegars

1 Olive oil
1/4 cup Red wine vinegar

Nuts & Seeds

2 tbsp Pine nuts, toasted

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