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Warm Eggplant & Potatoes With Sun-Dried Tomato Vinaigrette


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1 pound eggplant

Kosher salt

1 tablespoon olive oil

Freshly ground pepper to taste

2 large waxy potatoes, like yukon gold

12 to 16 ounces fresh spinach


1 teaspoon minced shallots

1/8 teaspoon minced garlic

2 tablespoons sherry vinegar

1/4 cup extra virgin olive oil

1 tablespoon minced sun-dried tomatoes in oil

1/8 teaspoon kosher salt, or to taste

Pinch freshly ground pepper

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