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Eggplant caponata is a DELICIOUS dish that originated in Sicily Italy. It is easy to make.
And it's a great way to use up some of the garden fresh eggplant that is so abundantly available at this time of year.
It can be served warm or cold as a dip. Or to top toasted bread, much like bruschetta.
You can also serve it as an accompaniment to either chicken or fish.
But no matter how you put this dish on the table, it's sure to be the star of the show.
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