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Ingredients
  • 3 cups finely chopped Portobello mushroom (about 3 medium)
  • 3 cups finely chopped eggplant (peeled, about 1 medium)
  • 2 cups finely chopped white onion (about 1 medium)
  • 2 bouillon cubes (like Not-Beef)
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon garlic powder
  • ⅛ teaspoon cracked black pepper
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