Recipe for Vegetables Agro Dolce 
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Yield:
1
Ingredients:
Amount Ingredient
1 lrg eggplant, (11/2 pounds),
peeled and chopped
Salt
1 x onion thinly sliced into rounds
1 x rings separated
1 med red bell pepper, chopped
1 med yellow bell pepper, chopped
1 med green bell pepper, chopped
2 lrg celery ribs, chopped
2 med zucchini, chopped
2 x garlic cloves
crushed through a press
1/4 cup red wine vinegar
3 tbl balsamic vinegar
2 tbl raisins
2 tbl drained capers
1 tbl extra-virgin olive oil
1/2 tsp garlic pepper
2 pch sugar
2 tbl pine nuts, , up to 3
Instructions:
Instructions: This Italian sweet-and-sour medley makes a great appetizer or salad served on a colorful lettuce leaf

MAKES 6 APPETIZER SERVINGS

1. Spread the chopped eggplant out on a double thickness of paper towels.

Sprinkle generously with salt. Let stand 1 hour.

2. Rinse the eggplant under cold water to remove the salt, drain well, and with your hands squeeze the eggplant to remove as much moisture as possible.

3. Meanwhile, in a 4- or 5-quart electric slow cooker, mix together the onion, bell peppers, celery, zucchini, garlic, and wine vinegar. Add the eggplant and stir to mix. Cover and cook on the low heat setting about 4 1/2 hours, or until the vegetables are tender. Drain the vegetables into a colander and return to the slow cooker.

4. Add the balsamic vinegar, raisins, capers, olive oil, garlic pepper, 1/4 teaspoon salt, and sugar. Increase the heat setting to high and cook, uncovered, stirring occasionally, 15 minutes. Stir in the pine nuts. Serve warm, at room temperature, or chilled.

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