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Yield:
6 Servings
Ingredients:
Instructions:
Instructions: 1. Peel eggplants and cut into 1-cm thick slices. Fry in olive oil on both sides and then cut into quarters.
2. Saute the garlic and tomatoes for about 2 minutes. 3. In a medium bowl combine tomato/garlic mixture, add remaining ingredients and toss well. Email this Recipe:
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