INGREDIENTS
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2 zucchini
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1 eggplant
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2 pints Pink Pearl tomato (grape tomatoes will work too)
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1/4 cup extra virgin olive oil
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1 cup + 2 tablespoons Parmigiano Reggiano (grated and divided)
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3 cloves garlic, grated
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1 pound penne pasta
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salt and pepper, to taste