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Melt margarine in a saucepan over medium heat. Add shallots, thyme, and garlic; saute 2 minutes. Add broth, bell pepper, salt, and black pepper; bring to a boil, and cook 35 minutes or until reduced to 1 cup. Discard thyme. Place bell pepper mixture and vinegar in a blender; process until smooth. Yield: 1 cup. Per serving: 43 Calories; 1g Fat (15% calories from fat); 9g Protein; 7g Carbohydrate; 0mg Cholesterol; 469mg Sodium NOTES : This recipe is featured with CLAUSONS EGGPLANT GATEAU WITH RED AND YELLOW BELL PEPPER COULIS, Page 120. Recipe by: Cooking Light, Sept. 1995, page 121 Posted to MC-Recipe Digest V1 #392 by firstname.lastname@example.org on Jan 28, 1997.
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