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2 pounds small firm eggplants
5 tablespoons olive oil
2 cups sliced white or yellow onion
Salt and pepper
6 garlic cloves, minced
Pinch cayenne
6 cups chicken broth or mild vegetable broth
3 to 4 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon za’atar, available in Middle Eastern groceries
2 teaspoons chopped parsley
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1st Keep
 KatieTolve
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