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CAPONATA

1 large eggplant, peeled and diced
2 ancho chilies, stemmed and seeded
1/4 cup olive oil
1 medium yellow onion, finely diced
2 to 3 cloves garlic, minced
1 tablespoon capers
1/4 cup cracked Provencal green olives, pitted and chopped
1/2 cup tomato puree
3 small juice tomatoes, finely diced
1 small bunch fresh cilantro (leaves only), chopped
1 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar

Preheat the oven to 350 degs. Roast the anchos on a rack in the
oven until you can smell them, 1-2 minutes, then soften by soaking
them in hot water for about 15 minutes. (save water if you like to
add to gravy, stew, soup or vegetable sauce in place of plain
water).

Sprinkle the eggplant with salt and let it sit in a colander for
30 minutes to draw out the moisture. Heat oil in a large skillet.
When the oil is hot, add the eggplant and stir to brown completely.
Add the onion and cook until translucent. Remove the chilies from
the water. Dice them, and add them to the egg plant. Add the
remaining ingredients and cook for 15 minutes or until the flavors
have married. Adjust the salt and heat level to your liking.

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