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Greek Stuffed Eggplant
Ingredients
  • 2 large eggplants (about 1 pound each)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 medium red onion, finely chopped
  • 1 tablespoon tomato paste
  • ½ teaspoon ground cumin
  • 2 cloves garlic, minced
  • 1 cup canned no-salt-added diced tomatoes
  • 1 medium red bell pepper
  • ½ cup chopped fresh flat-leaf parsley
  • ⅓ cup pitted Kalamata olives, quartered
  • 1 tablespoon red-wine vinegar
  • ¾ cup crumbled feta cheese
  • Chopped fresh dill and oregano, for garnish
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