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 ...

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