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Eggplant -- Easy, Good and Tasty
April 05, 2004

I thought this was delicious. I've never made eggplant before and for some reason thought it was so hard. I used canned petite diced tomatoes instead of sliced and I mixed them with half a jar of marinated artichoke hearts chopped very small. I baked for 7 minutes, flipped them and added the toppings and baked for another 9 minutes. My husband loved them and I'll for sure be making these again. Thanks for the recipe!

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