In large stainless steel Dutch oven or saucepan, heat 2 tablespoons oil over Medium-High heat. Stir in eggplant. Cook, stirring until lightly browned, about 3-4 minutes. Remove to dish. Add remaining 2 tablespoons oil and cook celery and onion until softened, about 5 minutes. Return eggplant to pan; stir in tomatoes, olives, wine vinegar, capers, tomato paste, sugar, anchovy paste, salt and pepper. Bring to boil; reduce heat and simmer, uncovered, stirring freqently, about 10-15 minutes. Stir in pine nuts. Transfer caponata to serving bowl, cover and refrigerate until ready to serve. Makes 4 cups. The Toronto Star, Sept. 15, 99 MC formatting by firstname.lastname@example.org NOTES : This zesty Sicilian eggplant dish is best served at room temperature as a salad, relish or side dish. Drained canned tomatoes can replace fresh tomatoes. Recipe by: The Toronto Star, Sept. 15, 99 Posted to EAT-LF Digest by Roberta Banghart
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|Serving Size: 1 Serving (833g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 158 (39%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||23 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 0mg||0 %|
|Sodium 906.6mg||31 %|
|Potassium 752.9mg||20 %|
|Total Carbohydrate 60.9g||18 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 55.4g|
|Protein 4.8g||7 %|
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Calories per serving: 402
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