Season generously with salt and pepper. had seconds, although I am not sure if I will Adding hot or sweet italian sausae really spices it up and makes it delicious. Add garlic; cook 1 minute longer. the balsamic vinegar on the pasta right Golden raisins would have been good too. Add another 2 tablespoons olive oil to the skillet and reduce the heat to medium. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Transfer eggplant gently gently into a colander (but do not rinse), then squeeze lightly with a paper towel. definitely a keeper. Adjust to pressure-cook on high for 45 minutes. There arent any notes yet. NYT Cooking is a subscription service of The New York Times. Add the olives, tomato paste, vinegar, sugar, and oregano. Cook the shallot, pine nuts, capers, garlic and red-pepper flakes, stirring frequently, until the shallot is tender, 2 to 3 minutes. Divide among shallow bowls, top with ricotta and torn basil, and serve immediately. In a jelly-roll pan toss eggplant with 1 tablespoon oil and salt and pepper to taste and roast in oven, shaking pan occasionally, until golden and tender, 15 to 20 minutes. 12 ounces orecchiette (or other shaped pasta) cup finely chopped shallot (about 1 small shallot) cup pine nuts. oil and 1/2 tsp. Strain the soaked raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture and toss to coat. packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish 2 tablespoons red wine vinegar 1 cup fresh ricotta or burrata (about 8 ounces) Subscriber benefit: give recipes to anyone. Please wait a few seconds and try again. Place filling in the baking dish and top with the ricotta cheese topping, sprinkle with the Parmesan cheese. butterfly pea flower vodka cocktail Anasayfa; aware super theatre parking. cup plus 2 tablespoons olive oil, plus more if desired, 2 small Italian eggplant, cut into -inch cubes, about 2 cups, packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish, Eggplant Caponata Pasta with Basil and Ricotta. (Eggplant mixture can be made in advance and refrigerated for up to 2 days.). While the eggplant cooks, add the pasta to the boiling water and cook until al dente. Pass with additional olive oil for drizzling, if desired. Also extra garlic, a little more ricotta and a splash more balsamic! Heat another cup oil, then add remaining eggplant. While the eggplant cooks, add the pasta to the boiling water and cook until al dente. To make the eggplant shell into a container you need to hollow it out, leaving a 1-centimeter thickness all around the shell edge and bottom. While the eggplant cooks, bring pasta water to a boil and cook until al dente. The mixture should taste quite aggressively salty and tangy, but it will mellow when tossed with pasta and ricotta. You can donate via Paypal to us to maintain and develop! Add eggplant mixture, pasta and cup reserved pasta water to the pot. Spicy Green Bean Ditalini With Caramelized Lemon. Add eggplant mixture, pasta and cup reserved pasta water to the pot. Step 2 In a jelly-roll pan toss eggplant with 1 tablespoon oil. Remove strips of peel about 1-inch wide from the eggplants, leaving about half the peel intact. My 3 1/2 year-old and 15 month-old sons Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin , 3. Preheat oven to 425F and begin by cutting 2 pounds of eggplant into approximately 1" cubes. (Eggplant should brown and tenderize but still maintain its shape.) To revisit this recipe, visit My Account, then View saved recipes. Highly-rated with four , Dinner 209 Show detail Preview View more, Web Recipe: Sicilian Pasta alla Norma. 1/4 cup ricotta cheese 1/4 cup chopped fresh basil leaves freshly grated Parmesan cheese to taste Step 1 Preheat oven to 450F. 1 week ago nytimes.cf Show details . Heat another 1/4 cup oil, then add remaining eggplant; season and repeat. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Add diced eggplant and saut for 3-4 minutes. All rights reserved. Ingredients Kosher salt and black pepper 1/3 cup raisins, preferably yellow 2 tablespoons granulated sugar 1/2 cup plus 2 tablespoons olive oil, plus more if desired 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes 12 ounces orecchiette (or other shaped pasta) 1/3 cup finely chopped shallot (about 1 small shallot) (You might not use all the pasta water.). Add the onions, bell pepper, and , 4. Step 3. Bring a large pot of salted water to a boil over high heat. I made this dish and used orrechietti as the pasta. Lock lid; close pressure-release valve. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Order Eggplant Caponata online from Marcello's Coal Fired Restaurant & Pizza. It should taste quite salty and tangy on its own, but will mellow when tossed with pasta, pasta water and creamy ricotta. Pour , Easy to make snacks without cooking healthy snack ideas, Eggplant Caponata Pasta With Ricotta And Basil Recipes. Pat dry and cut into 1" pieces. I have made this recipe many times. The mixture should taste quite aggressively salty and tangy, but it will mellow when tossed with pasta and ricotta. Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta. * Percent Daily Values are based on a 2,000 calorie diet. Transfer to the bowl with the eggplant, along with the sliced basil and vinegar. Wheres the full recipe - why can I only see the ingredients? extra ricotta and some toasted pine nuts. Cook spaghetti as package label directs until al dente, about 8 minutes. additional ingredients. crabapple vs cherry tree / a thunderstorm is a connection between what two spheres / a thunderstorm is a connection between what two spheres In a large skillet saut onions in olive oil until cooked through and lightly browned. . Cook the shallot, pine nuts, capers, garlic and red-pepper flakes, stirring frequently, until the shallot is tender, 2 to 3 minutes. Add. Ingredients Kosher salt and black pepper cup raisins, preferably yellow 2 tablespoons granulated sugar cup plus 2 tablespoons olive oil, plus more if desired 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes 12 ounces orecchiette (or other shaped pasta) cup finely chopped shallot (about 1 small shallot) Divide Medium 195 Show detail Preview View more Celebrate Sicilian culinary tradition in a Slow Food trattoria. https://www.copymethat.com/r/UP9Oz1fnk/eggplant-caponata-pasta-with-ricotta-and/, Eggplant Caponata Pasta with Ricotta and Basil. 1 recipe Roasted Eggplant 3 tablespoons golden raisins 3 tablespoons sherry vinegar 2 tablespoons capers 2 tablespoons extra-virgin olive oil medium yellow onion, chopped 1 celery stalk, diced 1 red bell pepper, stemmed, seeded, and diced teaspoon sea salt 1 tablespoon tomato paste 3 garlic cloves, grated Juicy and sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes. It is a good dish and I'll probably make it again. Heat another cup oil, then add remaining eggplant. 12 ounces orecchiette (or other shaped pasta) cup finely chopped shallot (about 1 small shallot) cup pine nuts. Add the celery and onions and cook until soft, about 5 minutes. This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. Reserve 1 cup pasta water, then drain pasta. cup plus 2 tablespoons olive oil, plus more if desired, small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes, ounces orecchiette (or other shaped pasta), cup finely chopped shallot (about 1 small shallot), packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish, cup fresh ricotta or burrata (about 8 ounces), Eggplant Caponata Pasta With Ricotta and Basil, Roasted Tomato, Mozzarella and Pesto Calzones. very good, but DO NOT forget to add the balsamic. Step 2 Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. In a large nonstick skillet, heat cup olive oil over medium-high. Prepare the other ingredients. For the best results, taste and season your eggplant mixture with salt and pepper as you cook little by little or even recklessly. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Subscribe now for full access. Place in a colander and cover with about 3-4 handfuls of sea salt. It should taste quite salty and tangy on its own, but will mellow when tossed with pasta, pasta water and creamy ricotta. In a large nonstick skillet, heat cup olive oil over medium-high. (You might not use all the pasta water.). Add the remaining 2 tablespoons oil to the skillet and reduce the heat to medium. Serve with fusilli lunghi, the long spirals of pasta. Leave a Private Note on this recipe and see it here. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) Install the Meal Planner Pro Recipe Clipper to save all of your favorite online recipes! I think the key with dishes like this is to get nice fresh ingredients and revel in the actual vegetable-y taste of it. Preheat the oven to 350F (180C). Please wait a few seconds and try again. Strain the soaked raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture and toss to coat. Cook for about 10 minutes, until vegetables are soft. This zesty pasta sauce has everythingtomatoes, peppers, green olives, capers, and a little pancetta. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The ricotta was a This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta For the best results, taste and season your eggplant mixture with salt and . Delicious and highly Note: The information shown is Edamams estimate based on available ingredients and preparation. June 9, 2022; eggplant caponata pasta with ricotta and basil . https://www.copymethat.com/r/krxC2O1Ii/eggplant-caponata-pasta-with-ricotta-and/, Eggplant Caponata Pasta with Ricotta and Basil. Season generously with salt and pepper. Eggplant Caponata Pasta With Ricotta and Basil Recipe . Spread the oil coated eggplant on the baking sheet and bake for about 20-30 minutes or until they start to turn golden brown. Shubhra Mohanty June 09, 2022. cup plus 2 tablespoons olive oil, plus more if desired, 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes, 12 ounces orecchiette (or other shaped pasta), cup finely chopped shallot (about 1 small shallot), packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish, 1 cup fresh ricotta or burrata (about 8 ounces). Roast the eggplant, allow to cool and chop coarsely. Note: The information shown is Edamams estimate based on available ingredients and preparation. Preheat the oven to 350F / 180C. Bake until lightly browned, remove from oven, let cool. Season and repeat. Share . This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. cup plus 2 tablespoons olive oil, plus more if desired, small Italian eggplants (2 pounds total), trimmed and cut into -inch cubes, cup finely chopped shallot (about 1 small shallot), packed cup thinly sliced fresh basil leaves, plus more leaves for garnish, cup fresh ricotta or burrata (about 8 ounces), Fall Pastas Youll Want to Make All Season Long. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. I'm usually at a loss with eggplant, and I found this dish a nice way to prepare it. Add broth, tomato puree, cheese rind and seasonings. eggplant caponata pasta with ricotta and basil. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. instead of fresh. Very disappointing. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worlds best recipes, while also helping them become better, more competent cooks. 3 tablespoons drained brined capers. before serving. Season and repeat. Meanwhile, Bring a large pot of salt of water to a boil. If the recipe is available online - click the link View complete recipe if not, you do need to own the cookbook or magazine. Season again with salt and pepper. Always check the publication for a full list of ingredients. Peel and roughly chop the onion. A wonderful pasta dish with plenty of vegetables. Please wait a few seconds and try again. 600 calories; 32 grams fat; 7 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 65 grams carbohydrates; 7 grams dietary fiber; 16 grams sugars; 15 grams protein; 682 milligrams sodium. Heat oil over medium-high heat in a large Dutch oven or wide, deep saut pan and add eggplant, bell pepper, onion, mushrooms, and garlic. This was delicious and Toss with ricotta and serve immediately. Stir in half the eggplant to coat evenly in the oil, season generously with salt and pepper, and cook, stirring occasionally, until tender and browned in spots, 7 to 8 minutes. Never a problem with this silky, creamy, low-effort pasta full of shallots, anchovies, and brown butter hazelnuts. With lots of crunchy green beans, caramelized lemon, toasted nuts, and creamy cheese, this is somewhere between a great pasta and a delicious salad. It should taste quite salty and tangy on its own, but will mellow when tossed with pasta, pasta water and creamy ricotta. When hot, add diced eggplant, red onion, and bell pepper. bland, so I added 5 more cloves of garlic, each salt and pepper, adding cooking water as necessary to moisten. Use enough oil to coat all the pieces. Cook, stirring, until. Heat 2 tablespoons of extra virgin olive oil in a large skillet. Stir in half the eggplant to coat evenly in the oil, season generously with salt and pepper, and cook, stirring occasionally, until tender and browned in spots, 7 to 8 minutes. In addition to using what the recipe called for, we added about 6 more cloves of garlic. For the best results, taste and season your eggplant mixture with salt and pepper as you cook little by little. eggplant caponata pasta with ricotta and basil. Web Add eggplant mixture, pasta and cup reserved pasta water to the pot. Arrange on greased pan and roast at 200C for 30 mins. The eggplant blends nicely into the sauce and overall the dish is pretty healthy. cup plus 2 tablespoons olive oil, plus more if desired. Strain the soaked raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture and toss to coat. Great recipeI had garden fresh eggplant, tomato, and basilthe fresh flavor of all was what I was hoping for and was not disappointed so good Great vegetarian recipe, flavorful and healthy. Transfer to the bowl with the eggplant, along with the sliced basil and vinegar. Transfer to a large bowl. Can substitute burrata cheese for ricotta cheese, and shaped pasta of your choice for orecchiette pasta. Really good, added a hot banana pepper 2 tablespoons granulated sugar. by | Jun 15, 2022 | is brian bellows in the hall of fame | ukraine to poland distance | Jun 15, 2022 | is brian bellows in the hall of fame | ukraine to poland distance This recipe does not currently have any reviews. If you click a merchant link and buy a product or service on their website, we may be paid a fee by the merchant. Divide among shallow bowls, top with ricotta and additional torn basil and serve immediately. 350 gr eggplants 100 gr ricotta 50 gr capers 400 gr pasta basil 80 gr sundried tomatoes Metric- US Customary Procedure Cut your eggplant in cubes and gently fry them in abundant olive oil for about 10-15 minutes. not the flavor points I like, I added some lemon juice to cut the sweetness and next time will add some toasted pine nuts. Perfect "summer harvest" Place the eggplants on paper towel to dry off the excess moisture, and toss them in the oil to coat. If you're looking for the oversatured flavor of Olive Garden-esque Italian then you probably won't like this, but if you're looking for a good way to use up fresh veggies and eat fairly healthy then I think it's a good recipe. Romaine, House-made croutons . eggplant caponata pasta with ricotta and basilbridge deck construction. While eggplant is roasting, in a heavy skillet cook onion, garlic, and bell pepper with salt and pepper to taste in remaining tablespoon oil over moderate heat, stirring, until softened. Weve helped you locate this recipe but for the full instructions you need to go to its original source. A great one-dish meal/, 2023 Cond Nast. Posted on 2/28/2023 12:00:00 AM in The Buzz. Too much squash on your hands? For the best results, taste and season your eggplant mixture with salt and pepper as you cook little by little. Before following, please give yourself a name for others to see. This traditional Sicilian pasta dish features the fresh flavors of eggplant, basil, garlic, and , 264 Show detail Preview View more, Easy to make snacks without cooking healthy snack ideas, Slow cooker red beans amp sausage recipe. When oil is hot, cook and stir eggplant, tomatoes, onion and carrot until crisp-tender, 8-10 minutes. I finished with capers, a little welcome taste with the pasta after all the Line a baking tray with some parchment paper. (You might not use all the pasta water.). (Eggplant should brown and tenderize but still maintain its shape.) And you have a search engine for ALL your recipes! Much more flavor! Heat a pan, add the garlic flavoured . Saut the eggplant. For the best results, taste and season your eggplant mixture with salt and pepper as you cook little by little or even recklessly. dried herbs - oregano, basil, red chilli flakes. I would definitely add more garlic to the mix, but altogether this was tasty, satisfying, and not difficult to make. Add tomatoes and simmer, covered, stirring occasionally, until tomatoes and pepper are tender, 10 to 15 minutes. Subscribe now for full access. This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. at that step. In a large nonstick skillet, heat 1/4 cup olive oil over medium-high. Remove most the strings from the celery. This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta For the best results, taste Add eggplant mixture, pasta and cup reserved pasta water to the pot. Cut the eggplant into cubes with the skin. Remove the tops and discard. Be the first to leave one. Basil, Olive Oil, Balsamic Drizzle. NYT Cooking is a subscription service of The New York Times. Step 3. Adjust for medium heat; add oil. At Eat Your Books we love great recipes and the best come from chefs, authors and bloggers who have spent time developing and testing them. I way upped the garlic and basil because I'm fans of both and I probably added more ricotta (didn't measure). chopped basil, some italian seasoning and Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. for flavor & texture. Fine Tune Ingredient Matches for Even More Accurate Nutrition (must subscribe to nutrition calculator to use this feature). Add the raisins, sugar, 1 tablespoon salt and 1 cup water to a small saucepan. Ad Choices, Pasta with Roasted Eggplant, Ricotta, and Basil, 3/4 pound eggplant, cut into 1-inch pieces (about 4 cups), 1 medium onion, chopped fine (about 1 cup), 1 medium red bell pepper, sliced thin (about 1 cup), 1/2 pound vine-ripened plum tomatoes, seeded and chopped (about 4), 2 teaspoons balsamic vinegar, or to taste. The mixture should taste quite aggressively salty and tangy, but it will mellow when tossed with pasta and ricotta. Reserve 1 cup pasta water, then drain pasta. Pass with additional olive oil for drizzling, if desired. In a bowl toss pasta well with sauce, ricotta, basil, Parmesan, salt and pepper to taste, and enough reserved cooking water to reach desired consistency. As everyone stated, this sauce was pretty 20 Creamy Pasta Bakes You'll Want to Make Forever. Cut the eggplant into1-inch cubes. We're sorry, we're not quite ready! eggplant caponata pasta with ricotta and basil. Add the raisins, sugar, 1 tablespoon salt and 1 cup water to a small saucepan. Bring to a boil over high heat and let cook about 2 minutes, then cover and set aside. cup plus 2 tablespoons olive oil, plus more if desired, 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes, 12 ounces orecchiette (or other shaped pasta), cup finely chopped shallot (about 1 small shallot), packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish, 1 cup fresh ricotta or burrata (about 8 ounces). Method: Smash garlic cloves and soak in 1 tbsp olive oil. Bake for approximately 20 minutes or until the ricotta cheese is soft and golden. Stir in half the eggplant to coat evenly in the oil, season generously with salt and pepper, and cook, stirring occasionally, until tender and browned in spots, 7 to 8 minutes. Cut a slice off the base so the eggplant stands steady. Heat another 2 T olive oil, then add remaining eggplant; season and repeat. Before following, please give yourself a name for others to see. this is a great mid-week dish. Heat 2 tablespoons of the canola oil in a large saute pan. Bring to a boil and let cook about 2 minutes, then cover and set aside. Pre-heat the oven, lightly grease a medium baking dish. (Eggplant mixture can be made in advance and refrigerated for up to 2 days.). Add eggplant mixture, pasta and cup reserved pasta water to the pasta pot. Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta. Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta. Bring a large pot of salted water to a boil over high heat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned. Toss spaghetti with eggplant, tomatoes, basil, garlic, Parmesan, remaining 2 Tbsp. The display of third-party trademarks and trade names on this site does not necessarily indicate any affiliation or endorsement of FoodRecipesGlobal.com. Yum! Each town, village, even mountain, has its own specialties and traditional dishes mirroring the land, season and ancestral heritage. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. This quick and easy pasta recipe from Giuliano Hazan was inspired by tortelloni filling. I added sweet Italian chicken sausage, extra basil, and parsley and rosemary from the garden. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers. eggplant caponata pasta with ricotta and basil. Heat the olive oil in a saute pan over medium heat; add the garlic and quickly cook for 30 seconds, taking care not to burn. Heat 3 Tbsp extra virgin olive oil in a skillet (with lid) over medium-high heat. 2 tablespoons granulated sugar. Toss in a large bowl with 2 tablespoons coarse salt. My guy liked it and Transfer to a large bowl. Be the first to leave one. Season with a pinch of kosher salt and black pepper. (Eggplant should be brown and tender but still maintain its shape.) . 600 calories; 32 grams fat; 7 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 65 grams carbohydrates; 7 grams dietary fiber; 16 grams sugars; 15 grams protein; 682 milligrams sodium. the Website for Martin Smith Creations Limited . Add all ingredients or a few that you'd like to add to your shopping list: 1/2 cup plus 2 tablespoons olive oil, plus more if desired, 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes, 12 ounces orecchiette (or other shaped pasta), 1/3 cup finely chopped shallot (about 1 small shallot), 1/3 packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish, 1 cup fresh ricotta or burrata (about 8 ounces), (must subscribe to nutrition calculator to use this feature), Fine Tune Ingredient Matches for Even More Accurate Nutrition, New Orleans Gumbo with Shrimp and Sausage. Leave for 30-60 minutes then rinse well and pat dry with kitchen paper or tea towel. Trim the stems from the eggplants. Instructions. Add eggplant mixture, pasta and 1/2 cup reserved pasta water to the pot. Season generously with salt and pepper. - unless called for in significant quantity. Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. This is a very elegant sauce that is traditionally served with seafood-filled ravioli, but linguine with pink shrimp sauce is just as delicious. Cook the onion, capers, garlic and red-pepper flakes, stirring frequently, until the onion is tender, 2 to 3 minutes. Laurie Colwin. Prepare the eggplant. Season with salt and pepper. 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes. Cut eggplant into 1" rounds, apply salt and rest for 20 mins to allow water to drain out.

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