Ratatouille vegetable soup with parmesan polenta toast
SERVES 4
INGREDIENTS
2 Tbsp extra virgin olive oil, plus extra for shallow frying1 medium eggplant, cut into2cm pieces1 medium red onion, thinly sliced2 cloves garlic, crushed1.5
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SERVES 4
INGREDIENTS
2 Tbsp extra virgin olive oil, plus extra for shallow frying1 medium eggplant, cut into2cm pieces1 medium red onion, thinly sliced2 cloves garlic, crushed1.5
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