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Ingredients
US|METRIC
5 SERVINGS
- 1 Japanese eggplant
- 2 Tbsp. olive oil
- 1 crusty loaf (French or Italian style, bread)
- 1/4 cup kalamata olive tapenade
- 6 fresh basil leaves
- 1 heirloom tomato
- 1 jar roasted peppers (red or red and yellow)
- 1 jar marinated artichoke hearts
- 1 fresh mozzarella (ball, I used vegan mozzarella)
- 3 cups baby lettuces
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