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Ingredients
  • 8 oz pasta (use gf if needed)
  • 1 eggplant, cut into cubes
  • ⅓ cup olive oil
  • 1 14 oz can diced tomatoes
  • 4 cloves garlic, peeled and sliced
  • 2 Tbsp red vinegar
  • ¼ cup capers
  • 2 tsp oregano
  • 1 tsp chili flakes
  • 2 tsp smoked paprika
  • salt, pepper to taste
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