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Ingredients
  • Extra virgin olive oil
  • 1 small eggplant, diced, soaked in salted water for at least 1 hour
  • 2 cloves garlic, peeled, left whole
  • Crushed red chili flakes
  • 2 cups diced or pureed tomatoes
  • Sea salt
  • 2 to 3 stems fresh basil, leaves removed shredded
  • 8 ounces penne or rigatoni
Steps
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