EGGPLANT-OLIVE CAPONATA

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Eggplant-Olive Caponata image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 4

1 cup reserved roasted vegetables from Roasted Vegetable stew
1 cup diced fresh beefsteak tomatoes
1/2 cup diced pitted kalamata olives
2 tablespoons chopped fresh parsley leaves

Steps:

  • In a medium bowl, combine roasted vegetables, tomatoes, olives, and parsley. Mix well to combine.

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