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Sure, you could boil some spaghetti, dump a can of store-bought tomato sauce on top and call it a day. Or you could shake up your routine and try this gorgeous, elevated recipe for smoky eggplant pasta with pounded walnut relish, mozzarella and basil by Abra Berens, author of the cookbook Ruffage: A Practical Guide to Eating Vegetables.
“This recipe purées the eggplant to give it an even texture and maximizes the smoky flavor by using the skin,” Berens tells us. The results? An easy, rustic dinner that’s every bit as delicious as the pasta at your favorite Italian restaurant.
Wait, scratch that. This one’s better.
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