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Remove meat and bones from stock. Line a colander with a double thickness of cheesecloth; place in a large heat-resistant bowl. Pour stock into colander. Discard vegetables, seasonings and cheesecloth. For a clear stock or broth, do not press liquid from vegetables and seasonings in the colander.
Place 1 to 2 in. of water in a sauce pan or skillet and lightly salt if desired. Bring to a…
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Cut the stem end off the eggplant, and, if desired, a small slice from the bottom so the…
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