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3 medium eggplants
6 unpeeled garlic cloves
1/2 cup extra virgin olive oil
3 ripe medium tomatoes, peeled, seeded and chopped, juices reserved
1/5 tablespoon sweet paprika
1 pinch cayenne pepper
salt
freshly ground black pepper
1 tablespoon finely chopped fresh flat-leaf parsley
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1st Keep
 laerkin
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