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Fettuccine With Spinach, Ricotta, and Grilled Eggplant
- 2 small eggplants (1 1/2 pounds total), sliced lengthwise 1/2 inch thick
- 2 tablespoons olive oil, plus more for serving
- 16 to 18 ounces kosher salt and black pepper
- 5 ounces fresh fettuccine
- 2 teaspoons baby spinach (6 cups)
- 1 cup red wine vinegar
Directions:View on Real Simple
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