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Pasta with Eggplant
- 1 pound Fusilli
- 3 whole Medium Eggplants
- Olive Oil
- 1 whole Medium Onion, Diced
- 4 cloves Garlic, Finely Chopped
- 28 ounces, weight Diced Tomatoes
- Fresh Basil
- Salt And Pepper, to taste
- Parmesan Cheese To Taste
Directions:View on The Pioneer Woman
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