recipes

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Anonymous
Yoga Journal; Dec 2008; 216; Docstoc
pg. 44




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Description: Caponata MAKES 4 CUPS 1 large eggplant, unpeeled, cut crosswise into 1-inch slices 4 tablespoons olive oil, plus extra for brushing on bread 1 cup yellow onion, chopped cup bell pepper, chopped cup celery, diced 3 garlic cloves, minced 1 can (28 ounces) plum tomatoes with basil, with juices, coarsely chopped cup red wine vinegar cup pitted black olives 1 tablespoon capers, drained 2 teaspoons dried organo 2 tablespoons fresh basil, chopped, or 1 teaspoon dried 1 teaspoon salt teaspoon freshly ground black pepper cup pine nuts, toasted 2 baguettes, sliced Grated Parmesan for sprinkling on bread 1 Preheat broiler.
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