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Ingredients
  • 2 medium eggplants
  • 1½ tablespoons extra virgin olive oil
  • 1 medium onion
  • 3 cloves garlic
  • 1 can (15 ounces) lentils 1½ cups cooked lentils or ½ cup dried lentils cooked in boiling water until tender.
  • ½ cup walnuts finely chopped
  • 1 can (15 ounces) crushed tomatoes
  • 2 tablespoons balsamic vinegar or more to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ⅛ teaspoon black pepper
  • ½ cup parmesan cheese grated
Steps
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