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Eggplant Raviolini Soup


2 tablespoons butter
1 tablespoon extra-virgin olive oil (EVOO)
1 eggplant, half of the skin peeled to make stripes and the flesh chopped into 1/4-inch cubes
2 cloves garlic, finely chopped
Salt and pepper
1 32 ounce container (4 cups) chicken broth
1 28 ounce can  crushed tomatoes
1 pound GF pasta
1 cup sliced or torn basil leaves
Grated parmigiano-reggiano cheese, for topping



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