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In a 10-inch to 12-inch saute pan, heat oil until smoking. Add onions and cook until lightly browned or softened. Add garlic and cook until soft, about 2 minutes. Add eggplant and cook, stirring regularly until golden brown and soft, resembling mushrooms. Remove from heat and season with salt and pepper and allow to cool. Add parsley and mix well.
Grill bread on grill or barbecue. Divide eggplant mixture over bread and serve
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Mushroom Risotto with Peas
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