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Cut unpeeled eggplant into Small cubes. In large skillet heat
olive oil. Sauté eggplant until brown --ten minutes. Add onion
celery and green pepper. Cook and stir until crisp
tender...adding more oil as needed. Stir in rest and simmer 10
min uncovered..stirring. Remove and chill. Can be made 1
week ahead or freeze. 4 cups
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