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Ingredients
  • 2 medium sized eggplant
  • 3 stalks of celery chopped in small pieces
  • 2 tablespoons baby capers
  • ½ cup chopped green olives
  • 1 medium onion, chopped
  • ½ cup crushed tomatoes
  • ½ cup red wine vinegar
  • ½ cup chopped toasted almonds
  • ¼ cup sugar + 4 tablespoons
  • 4 tablespoons extra virgin olive oil
  • salt & pepper
  • vegetable oil for frying
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