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Today I planned to give you a recipe for a roasted eggplant salad. It was kind of an Italian riff on ratatouille, only minus the tomatoes and plus a dressing of roasted garlic, balsamic vinegar, red wine vinegar, and olive oil. I found the recipe a handful of years ago in one of my cookbooks, made it a couple of times, and loved it. I was thrilled when I thought of it again last week, because it