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1 peeled and diced eggplant
tin toms (17 oz) drained and chopped
1 chopped onion
12/5 sliced mushrooms,
1/2 cup parmesan and romano cheese
1/4 crumbed feta
4 beaten eggs
salt and pepper
1/4 tbn dried basel, oregano and parsley
3 cloves garlic
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1st Keep
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