Instructions: Over a grill or gas flame, roast the eggplant until the skin blackens and the flesh is soft. Allow to col and peel carefully with a small sharp knife to remove all the skin, being careful that the eggplants keep their shape.

Puree the remaining ingredients in a blender or food processor. Pour the sauce over the eggplants and allow them to marinate in the sauce for at least an hour.

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