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Roasted Corn Polenta With Eggplant Caponata
Roasted Corn Polenta with Eggplant Caponata Serves 4: Eggplant Caponata: 4 cups eggplant, chopped 1 cup green and red peppers, chopped 1 cup tomato, chopped 1 cup sweet onion chopped 1 clove of garlic 2 T red wine vinegar Salt & pepper to taste 2 T Olive oil, plus additional if necessary Optiona add ins:…