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3 large eggplants (3 pounds total) 6 tablespoon fresh lemon juice 2 green bell peppers, cored, seeded and finely diced 2 prepared roasted red peppers, diced 2 tomatoes, seeded and diced 15 yellow or red cherry tomatoes, quartered 4 cloves garlic, chopped 1/2 cup finely chopped Italian [...]
Read the recipe at epicurious.com
