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This recipe requires some time, but the result is scrumptiously delicious.
Grill lightly oiled (olive, of course!) and salted (coarse sea) slices of aubergine, courgette and tomato until browned and shrivelling. Layer in a dish and sprinkle with balsemic vinegar. Leave to soak up the juices for several hours or overnight.
Voilà!
A treat, of which there will never be enough!
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