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"  Eggplant marries particularly well with strong flavors, such as garlic, olive oil, and balsamic vinegar. Eggplants can be peeled or not, depending on the type of dish you are preparing and whether the skin is tough or tender. The skin is edible and adds a beautiful color to dishes.   Email Susan. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/videos/a20244/pasta-eggplant-sauce/>