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Ingredients
  • 8 LARGE EGGS
  • KOSHER SALT AND GROUND BLACK PEPPER
  • ½ CUP ROUGHLY CHOPPED FRESH FLAT-LEAF PARSLEY
  • ¼ CUP EXTRA-VIRGIN OLIVE OIL
  • 1 MEDIUM YELLOW ONION, CHOPPED
  • 1 POUND YUKON GOLD POTATOES, PEELED AND CUT INTO ½-INCH CUBES
  • 8 OUNCES CHINESE OR JAPANESE EGGPLANT, CUT INTO ¾-INCH CUBES
  • 2 MEDIUM GARLIC CLOVES, THINLY SLICED
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