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Eggplant Stuffed with Smoky TomatoAnchovy Ratatouille
- 1 cup bread crumbs
- 2 jumbo eggplants
- 4 tablespoons extra-virgin olive oil
- 1 small onion, cut into 1-inch pieces
- 4 cloves garlic, grated on a Microplane or very finely minced
- 8 salt-packed anchovies or 16 oil-packed anchovy fillets
- 1 tablespoon sweet smoked paprika
- 2 medium zucchini, diced into -inch pieces
- 4 roma tomatoes, diced in -inch pieces
Directions:View on PBS Food
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