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Eggplant Tomato Sauce
Ingredients
  • ½ cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 serrano chile, minced (I left some of the seeds)
  • 1 inch fresh ginger, peeled and minced
  • 1 teaspoon ground cardamom
  • One 1 to 1 ½ pound eggplant, cut into large dice
  • One 28-ounce can crushed tomatoes
  • 1 tablespoon kosher salt
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