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Baked eggplant topped with bolognaise
Ingredients
  • 1 head garlic
  • 3 medium size eggplants
  • 4 tablespoons olive oil divided
  • ¼ cup fresh basil chopped
  • pinch of crushed red pepper flakes
  • ¼ cup parmesan cheese
  • 1 pound ground spicy italian chicken sausage
  • ½ onion chopped
  • 2 small zucchini and or summer squash chopped
  • 2 red peppers chopped
  • 1 (28 ounce) can diced tomatoes
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh oregano leaves chopped
  • 1 tablespoon fresh basil leaves chopped
  • 1 tablespoon balsamic vinegar
  • coarse salt and freshly ground pepper
  • 8 ounces fresh mozzarella cheese sliced
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