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Ingredients
  • ½ pound eggplant
  • ½ pound zucchini, trimmed
  • 1 teaspoon salt
  • 7 tablespoons olive oil, divided
  • 1 8-ounce onion, thinly sliced (about 2 cups)
  • 2 green bell peppers, thinly sliced into strips
  • 2 garlic cloves, pressed
  • 1 pound firm but ripe tomatoes, peeled, seeded, cut into 3/8- to ¼-inch-thick strips
  • 3 tablespoons minced fresh parsley
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