Tomato-Eggplant Jam

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1 baby eggplant, halved
3 tablespoons olive oil, divided
salt and pepper
1 tablespoon finely chopped garlic
3 tomatoes, seeded and chopped
2 tablespoon lemon juice

Brush the eggplant with 1 tablespoon of the olive oil and season with salt and pepper to taste. Grill until just cooked through and lightly golden brown. Cut the eggplant into 1/2 inch dice, place in a medium bowl and toss with the remaining ingredients.



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