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Red Wine Vinegar
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Wash and cut your eggplant and zucchini so that they all have a similar size and shape.
Finely chop your basil, bell pepper and red onion.
Toast pinenuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
Heat olive oil in a pan and add red onion, and fry at lower temperature for several minutes.
Turn up the heat to medium and add Eggplant and Zucchini to your pan and fry for 10 minutes.Finally, add Bell Pepper and fry for 5 extra minutes.