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Eggplant dish


2 eggplants, cut in half and roasted until tender, then peeled and mashed

2 Tbsp. (30 ml.) extra virgin olive oil

1 onion, chopped

3 cloves garlic, minced

1/2 red or green pepper, chopped

2 tomatoes, finely chopped

1/3 cup (80 ml.) black olives, chopped

1 Tbsp. (15 ml.) balsamic vinegar

salt and pepper to taste



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