Eggplant Bruschetta

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Ingredients

Eggplant:

1 eggplant (about 1 1/2 pounds)

1 tablespoon extra-virgin olive oil

1 small yellow onion, finely chopped

2 tablespoons tomato paste

1 tablespoon white wine vinegar

1 tablespoon water

2 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon red-pepper flakes

1/2 teaspoon garam masala

Bruschetta:

3 pitas, cut into wedges

1 1/2 teaspoons garlic powder

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