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1 eggplant, peeled and cut into bite-sized pieces
½ pound farfalle pasta
3 tablespoons olive oil
4 tablespoons butter
1 shallot, finely chopped
2 garlic cloves, minced
1 tablespoon fresh rosemary, minced
1 tablespoon lemon zest
1 cup chicken stock
2 big handfuls of fresh spinach, roughly chopped
1 teaspoon salt
¼ teaspoon black pepper
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