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Ingredients
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp minced fresh garlic
  • 4 cups peeled diced eggplant
  • 1 ½ cups cooked chickpeas (or canned chickpeas rinsed and drained)
  • 1 can diced tomatoes 14.5-ounce
  • 1 cup chopped onion
  • 1 cup stemmed seeded, and roughly chopped bell pepper
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • ¼ cup chopped fresh basil for garnish
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