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Here in the San Joaquin Valley, the eggplant season is in full swing. At our local farmers market last weekend one could find eggplants of every variety – globe, Japanese, striped, white, even eggplants that looked like tomatoes. I have a couple still on the vine, after picking the one used for this recipe that was just begging to be eaten. Here is a wonderful recipe for baba ghanouj (also
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