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2 1/2 lb tomatoes (4 large) 8 large garlic cloves, thinly sliced 1 cup chopped fresh flat-leaf parsley 20 fresh basil leaves, torn in half 1 cup plus 2 tablespoons extra-virgin olive oil 2 lb eggplant, cut into 1-inch cubes 2 1/4 teaspoons salt 2 large onions (1 1/2 lb total), quarter [...]
Read the recipe at epicurious.com
