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Warm the olive oil over medium heat in a 3-quart pot. Add the onion and garlic, and saut? until onion is soft. Add the beef, stirring until browned. Add the potatoes and eggplant, and stir for a few minutes more.Add the tomatoes, salt, pepper, and the water, and stir to mix through. After bringing to a boil, reduce the heat to simmer for about 20 to 30 minutes or until everything is cooked through. Serve warm with croutons.
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Serving Size: 1 Serving (495g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 486 | ||
Calories from Fat: 199 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.1g | 29 % | |
Saturated Fat 8.3g | 41 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 74.8mg | 23 % | |
Sodium 151.5mg | 5 % | |
Potassium 1477.8mg | 39 % | |
Total Carbohydrate 45.7g | 13 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 36.2g | ||
Protein 27.4g | 39 % | |
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: 486
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