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Caponata on Crostini

1 large eggplant, cut into 1/2 inch cubes
1 large onion
1 green pepper, seeded
6 ripe tomatoes, chopped
1/2 c pimiento-stuffed green olive
4 garlic cloves
1/2 c olive oil
1/3 c red wine vinegar
1 t salt
3 T sugar
1 1/2 t dried oregano
1 1/2 t dried Basil
1 T capers
1/2 baguette
1/4 c olive oil

Chop pimiento. Combine all ingredients in large enameled or stainless
pot and mix. Cook uncovered over low heat, stirring occasionally,
about 1 hour or until mixture is soft and all liquid has cooked
away. Cool and refrigerate. It will keep in the refrigerator for
a week and may be frozen for a couple of months.

When serving with crusty bread, brush bread with garlic flovred
olive oil and place in 400F oven for 12 minutes or until lightly
brown. Cook about 5 inches from top of oven. Top with Caponata when
serving.

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