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Vegan • Gluten free


3/4 cup Basil, loosely packed leaves
1 1/4 lbs Eggplant, medium
4 cloves Garlic
2 lbs Plum tomatoes, fresh or canned
1 Yellow onion, cut into 1/4-inch pieces


1 tbsp Balsamic vinegar

Pasta & Grains

1 (16-ounce) log precooked polenta

Baking & Spices

1 Pepper, Freshly ground
1/4 tsp Salt, coarse

Oils & Vinegars

2 tbsp Olive oil, extra-virgin
Christine Wittwer
Christine Wittwer • 2 years ago


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