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Ingredients
  • 2 large eggplants
  • 6 tbsp olive oil
  • 2 red or yellow bell peppers, seeded and cut into chunks
  • 4 cloves garlic, minced
  • 15 oz tomato sauce (1 can)
  • 1 cup water
  • 1 tsp cumin
  • 1 tsp salt (or to taste)
  • 1 tsp sugar
  • ½ tsp crushed red pepper flakes
  • ¼ tsp black pepper
  • subheading: Recipe Notes:
  • You will also need: Nonstick skillet, 6 to 7 quart pot
Steps
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