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cooking.nytimes.com
Caponata became part of Sicilian cooking centuries ago, when the island was under Arab rule The Arabs brought eggplants and sugar, along with citrus and spices Other versions of caponata contain raisins and pine nuts; this one has capers and green olives
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All the flavors of bruschetta on top of juicy grilled chicken!
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This colorful Firecracker Pasta Salad is packed with eye-pleasing colors and is perfectly simple to make.