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Eggplant with Tomatoes, Feta and Mint
Ingredients
  • Nonstick vegetable oil spray
  • 2 1-pound eggplants, trimmed, cut into ½-inch-thick crosswise rounds
  • 1 ½ tablespoons olive oil
  • 1 /2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 28-ounce can Italian-style tomatoes
  • 3 tablespoons chopped fresh mint
  • 1 /2 teaspoon dried oregano
  • 1 /2 cup crumbled soft fresh goat cheese (such as Montrachet)
  • 8 fresh basil leaves, thinly sliced
Steps
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