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2 medium eggplants, cut lengthwise into thin slices (cut 12 slices total)
2 12oz jars roasted red peppers, drained
4 medium sized shallots, diced
4 oz goat cheese, room temp
1/2 cup fat free ricotta
1 tbsp balsamic vinegar
5 garlic cloves
2 tbsp parsley, minced
Salt and pepper to taste
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