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Made this last night from The New Moosewood Cookbook. I really enjoyed it served with portobello mushroom burgers. I used chopped kalamata olives and crumbled Greek feta as optional garnishes that really made the dish. I also used 1/2 Tb fresh basil as I had some on hand. Prep time does not include several hours marinating time. I did not peel my eggplant.
Units: US | Metric
Serving Size: 1 (220 g)
Servings Per Recipe: 4