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Eggplant Pasta Bake with Tomato & Zucchini
Ingredients
  • 8 cups eggplant, chopped
  • 3 cups zucchini, chopped
  • ΒΌ cup olive oil
  • 2 tsp dried basil
  • 2 tsp dried thyme
  • 1 box pasta, small shape (approx. 454 grams or 1 pound)
  • 2 cups kale, stems removed torn into small pieces
  • 3 cups marinara sauce
  • 4 med-large tomatoes, chopped
  • 1 cup ricotta
  • 1 cup parmesan, freshly grated
Steps
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