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1 small eggplant, cut into fine slices (1/4″ thick)
1 small zucchini, cut into fine slices (1/4″ thick)
1/2 onion, finely chopped
1 tbsp olive oil (for sauteeing)
2 cups sliced mushrooms (your choice)
1 tbsp tomato paste
1 tbsp vegan sour cream or vegan yogurt
salt & pepper
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