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Ingredients
  • 6 small (3 ½ to 4 ½-inch) long and thin eggplants
  • Salt
  • ⅓ cup extra-virgin olive oil
  • 1 cup good-quality tomato juice
  • 1 teaspoon sugar, or more
  • Juice of 1 lemon
  • subheading: For the filling:
  • 1 ½ large onions, cut in half and sliced thinly
  • 2 to 3 tablespoons extra-virgin olive oil
  • 5 cloves garlic, chopped
  • 1 cup chopped flat-leaf parsley
  • 4 tomatoes, peeled and chopped
  • Salt
Steps
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