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Suggest a better descriptionPeel eggplant and cut in 1/2 inch cubes. In heavy skillet, saute eggplant in oil and add butter until lightly browned. Remove. Saute onion and garlic until soft. Return eggplant and add can of tomatoes, drained. If fresh tomatoes are available, use them. Add rest of ingredients. Bring to a boil, reduce heat and simmer 15 minutes. Stir. MRS PAUL GARNER (ALICE) MARVELL, AR From the book
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Serving Size: 1 Serving (157g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 134 | ||
Calories from Fat: 93 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 34mg | 1 % | |
Potassium 324.6mg | 9 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 6.9g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 134
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