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Clabber Girl
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appetizer dairy free gluten free vegan vegetarian italian


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1 large eggplant, washed, trimmed, skinned somewhat, and diced into 1 inch cubes

1 small lemon, washed, and thinly sliced

4 medium zucchini, washed, trimmed and sliced into 1/2 inch slices

1/2 cup pitted or pimento stuffed green olives

1/2 cup pitted black olives, sliced

1/2 bunch parsley, fined minced

1/2 teaspoon dry italian spices

1 28 ounce can ground San Marco or plum tomatoes

Salt, pepper, to taste

1/4 cup red wine

6 cloves of garlic, finely minced

2 tablespoons balsamic vinegar

1/3 cup extra virgin olive oil

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