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add to shopping list 3/4 lb eggplant, left unpeeled and cut into 1/4-inch dice 1 medium onion, chopped 1 red bell pepper, chopped 3 tablespoons extra-virgin olive oil 3/4 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons chopped fresh basil Accompaniment: crostin [...]
Read the recipe at epicurious.com
