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Column: Eggplant: Just call it ‘smooth’



Not long ago in this column, I wrote about the heart-healthy benefits of black beans and other legumes. You may recall that perhaps the most important attribute of beans is their fiber content, responsible for much of their good health outcomes. 

But who wants to eat a steady diet of nothin...

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  1. We grow Italian and Japanese eggplant, the former used for ratatouille, soups, etc., and the latter sliced thinly and sauteed in olive oil with minced garlic, salt, and pepper. They have no discernible impact on my cholesterol numbers, but who cares, they taste great. Eggplant grow well in Augusta and require little tending.

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