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INGREDIENTS
2 lbs. eggplant (about 2 large eggplants)
½ cup extra-virgin olive oil
1 green bell pepper, cored and roughly chopped
1 jalapeño, stemmed, seeded, and roughly chopped
1 cup flat-leaf parsley leaves
2 tbsp. red wine vinegar
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
Toasted pita, for serving
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