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Ingredients
  • 3 pounds eggplant, cut into 1-inch pieces
  • ½ cup plus 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • Black pepper
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon crushed red pepper
  • 30 basil leaves
  • Two 28-ounce cans whole peeled tomatoes, crushed
  • 6 ounces smoked scamorza or mozzarella cheese, cubed (1 ½ cups)
  • 3 ounces Parmigiano-Reggiano, finely grated (1 cup)
  • Crusty bread, for serving
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