Preparation
2. Slice the eggplant into thin strips and sprinkle lightly with salt. Let sit for 10 minutes to release excess water. Rinse under water and pat dry with a paper towel. 4. In a sauce pot over medium-high heat, brown the ground beef and pork in olive oil, about 10 minutes. Add in the onions and garlic, and brown for an additional 4 minutes.
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