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Coat eggplant with Olive Oil. Bake @ 400 degrees for 45 minutes. Remove from oven. Peel off skin. Chop coarsely. Put in food processor. Add red bell pepper & olives to food processor. Chop coarsely.
Add saute'd onions, garlic, red pepper flakes, pine nuts, tomato paste, lemon juice, red wine vinegar, capers, salt & pepper to mixture. Stir.
Serve on toasted pita bread.
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