2 eggplants, peeled and chopped 3 large tomatoes, chopped juice of 1 lemon pinch of dried tarragon 2 green olives, chopped salt and pepper to taste Place eggplant and tomatoes in small saucepan. Add lemon, tarragon and olives, reserving some for garnish. Simmer for 30 minutes covered over low heat. Sprinkle with olives for garnish. Yields 2 servings.
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