Teacher: In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.
Teacher: Now, understand the problem? If you are still confused, see the following example:
Preheat oven to 375 degrees., Boil syrup, sugar and shortening over medium heat, stirring constantly., Remove from heat., Gradually stir in flour and nuts., Drop by teaspoonfuls about 3 inches apart on lightly greased cookie sheet., Bake 5 to 6 min., Remove from oven and let stand 5 min, before removing from sheet., May be rolled into cylindrical shape while still hot., If cooled too much, return to oven for a minute., Yield: 4 dozen cookies.
Solution: flour, nuts, corn syrup, shortening, brown sugar
Reason: This is a good example, as we see the NER is generated correctly from the directions.

Now, solve this instance: For the Aubergine: Smash each olive with flat side of knife or possibly kitchen mallet to facilitate removal of pit., To eliminate strong salt flavor from olives, soak pcs in cool water for rest of preparation time, changing water 3 times., Peel aubergine., Cut in half lengthwise, then cut each half into 1/2-inch slices lengthwise., Cut lengths into 1/2-inch pcs., Place oil and celery in large, heavy-bottomed pot., Saute/fry over medium heat till celery is translucent/soft but not browned, about 5 min., Add in aubergine., Coat it with oil and cook, stirring so it doesn't burn or possibly stick, about 5 min., Drain olives and add in them to pot, mixing well., Stir in raisins., Season to taste with salt and pepper., Cover and cook at low heat till aubergine is quite soft, almost a chunky paste, 40 to 60 min., Stir from time to time., For the Tomato Sauce: Place tomatoes in bowl and squeeze them into a puree with your hands., Place extra virgin olive oil and garlic into small, heavy saucepan over medium heat., When garlic turns golden brown on all sides, 2 to 3 min, throw away it., Stir tomatoes into oil till well-blended and "creamy.", Season with salt, then add in sugar, basil and several grindings of pepper., Reduce heat and simmer till sauce has thickened a bit, about 10 min., If sauce is ready before aubergine, turn off heat and leave it on stove till needed., For Assembly: When aubergine is ready, remove lid, turn up heat and boil away liquid which separates when mix is pushed aside with wooden spoon., Reduce heat, add in Tomato Sauce and cook uncovered till capunatina thickens slightly, about 10 min., Remove pot from heat, add in vinegar and red pepper flakes., Turn capunatina into serving bowl., Stir in cocoa pwdr and almonds., While it cools, stir from time to time., When it reaches room temperature, about 1 hour, cover with plastic wrap and chill till slightly chilled, about 30 min., If capunatina has been made in advance, let come to room temperature 1 hour before serving., Serve this with good crusty bread to scoop it up Moroccan style., This recipe yields 12 servings.
Student:
green olives, aubergines, extra-virgin extra virgin olive oil, celery, golden brown raisins Coarse salt, tomatoes, extra-virgin extra virgin olive oil, garlic, sugar, fresh basil, red wine vinegar, red pepper, Dutch, blanched slivered almonds