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April 28, 2010

Made this twice, and I feel a few little tips makes this go from great to fabulous. First, use a lot of eggplant (use a large eggplant, not a small or medium) as this is the "top" flavor. Press the garlic rather than mince for a bold garlic flavor in the eggplant. Remove the eggplant from the saute pan then lightly brown the onions in the same pan. If it's sticky, add a little water, but be sure to keep the browned bits from the eggplant/garlic mixture. This flavors the onions like you can't believe. Use both yellow and green zucchini squash if you can. Use FRESHLY grated Parmesan cheese. Use red, orange, or yellow bell pepper instead of the green to add a nice sweetness. Other than than, follow the recipe as written. It's really yummy!

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