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Up until a few years ago, the only time I ever ate eggplant was when I went to a local restaurant and ordered “Eggplant Parmesan” smothered in a rich, marinara sauce.
Then I started seeing many different varieties showing up in our local farmers’ markets and decided to investigate other uses for this deep purple tuber, varying in size from large globes to long, thin, zucchini-like shapes.
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