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Baked Polenta with Ripen Tomato and Eggplant.

Ingredients (use vegan versions): 1.5 lbs to 2 lbs. fresh vine ripened whole tomatoes, roughly chopped 1 tablespoon Olive Oil 1 Bay Leaf 2 bazil leaves 2 bunches pasley 1/2 yellow onion finely chopped 1 clove garlic minced. Salt, pepper and vegan sugar to taste 1 1/2 cups coarse corn meal 1 large eggplant, sliced […]

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