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Moroccan Eggplant (Aubergine) Salad I


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olive oil

3 red ripe tomatoes , sliced

1/4 cup onion , diced

1/2 cup olive oil

1 cup sliced ripe olives

1 tablespoon sugar

fresh parsley sprig

2 large eggplants (approx. 2 lbs.)

1 teaspoon salt

1/4 teaspoon fresh ground black pepper

3 garlic cloves , minced

4 tablespoons lemon juice

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