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Suggest a better descriptionSprinkle eggplant with salt in a colander, put a weight on top and let stand 1 hour to remove bitterness. Rinse eggplant. Heat oil well and cook eggplant until golden. Remove to a sieve to drain oil. Cook the onions to the oil left in the pan until soft.Add celery and bell pepper. Cook 2 minutes and add tomato and olives.Cook 2 minutes. Transfer all to a saucepan. Add the eggplant and the rest of ingredients to the saucepan and simmer about 1 hour until flavors have blended. Check seasonings. Chill. Serve at room temperature sprinkled with chopped parsley. Keeps 1 week in the refrigerator. NOTES : Variation Baked: Mix all the ingredients using 1/2 cup olive oil, place in a baking dish, cover with foil and bake 1 and a half to 2 hours,stirring a few times. Recipe by: Miriam P. Posvolsky Posted to KitMailbox Digest by Leon & Miriam Posvolsky
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 5 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 41.9mg | 1 % | |
Potassium 20.1mg | 1 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.6g | ||
Protein 0.2g | 0 % | |
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: 5
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