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Ingredients
  • 2 lbs eggplant
  • 3 tbsp olive oil, for brushing the eggplant
  • ½ cup olive oil, for the dressing
  • ½ lemon, juiced
  • 1 garlic clove (optional)
  • 7 oz. tomatoes
  • 2 oz. anchovies or one can of tuna in olive oil
  • 5 oz. fresh mozzarella cheese, drained
  • ¼ cup fresh mint
  • salt and pepper
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