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Ingredients
US|METRIC
2 SERVINGS
- 30 cherry tomatoes (depending on size, cut in half)
- olive oil
- salt
- thyme sprigs (if you have them)
- 2 cloves garlic (lightly crushed and peeled)
- 12 eggplants (small, about a pound total, trimmed and cut in half the long way)
- 300 grams pasta (about 2/3 pound)
- 3 oz. ricotta salata (grated or diced small)
- 20 basil leaves (torn)
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