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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. vegetable oil
- 1 clove garlic (finely chopped)
- 2 cups eggplant (diced peeled, about 1 medium)
- 1/4 cup water
- 3/4 cup ragu pizza quick sauc
- 1 prebaked pizza crusts (12-in.)
- 1 cup shredded mozzarella cheese (about 4 oz)
- 2 Tbsp. loosely packed fresh basil leaves
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Directions
- Preheat oven to 450°.
- In 8-inch nonstick skillet, heat oil over medium-high heat and cook garlic 30 seconds. Add eggplant, water and season, if desired, with salt and pepper. Reduce heat to low and simmer covered 2 minutes or until eggplant is tender. Remove from heat and set aside.
- Evenly spread Sauce on pizza crust, then top with eggplant, cheese and basil. Bake 12 minutes or until cheese is melted.
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