When I was at the farmers market picking up the red peppers and the tomatoes for the gemista that I recently made, I could not resist picking some up some eggplants and I knew exactly what I wanted to do with them. Another one of the more memorable dishes that I tried in Greece was a slow roasted eggplant dish that was covered in a really simple and tasty tomato and onion sauce. Once again I was surprised that something with so few apparent ingredients could be so tasty! Not wanting the eggplant to be left out of the slow

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