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Eggplant Caponata

YIELD: 30 to 40 servings

10 eggplants

2 cups balsamic vinegar

2 cups yellow onion

1 Tbsp. crushed red pepper flakes

1 tsp. cinnamon

salt and pepper, to taste

1 can diced tomato

1 cup diced celery

1 cup capers

flour, as needed

¼ cup basil, parsley and mint, chiffonade

1.     Dice the eggplant into 1” cubes, salt heavily and let drain.

2.     Reduce balsamic vinegar by half.

3.     Sweat diced onion and add cinnamon and crushed red pepper. Salt and pepper to taste. Add tomato, celery and capers; let flavors combine for 5 minutes.

4.     Toss eggplant with tomato mixture and drizzle with balsamic syrup. Season to taste and finish with herbs.

Recipe: Andrew Cox, general manager/director of sustainability, Hotchkiss Dining Services Lakeville, CT

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