5201 Resipi
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| 1/4 | bundle of fresh parsley | |
| 2 | chopped chives (white part) | |
| 1 bunga cengkih | garlic | |
| 30 mililiter | olive oil | |
| 500 gram | tomato sauce | |
| 6 | small or 4 large eggplants cut into medium cubes | |
| 200 mililiter | vegetable stock | |
| salt and pepper to taste |