Bruschetta - These recipes are from an Italian cooking class... Peel and cut eggplant into 1/4" cubes. Salt (1t) and macerate for 20 min. Press out moisture. Brown eggplant in a large frying pan n olive oil, remove and set aside. Caramelize the onions in olive oil with a little salt (10-15 minutes) Return eggplant to pan and add raisings, vinegar mixed with honey, pepper flakes and black pepper to taste. Cook over low heat for 20 minutes until well blended. Cool to room temperature. Serve over sliced, toasted or grilled, baguette or Italian country bread. Posted to FOODWINE Digest 13 Mar 97 by Nancy Brandt
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|Serving Size: 1 Serving (196g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 16.3mg||1 %|
|Potassium 335.1mg||9 %|
|Total Carbohydrate 37.8g||11 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 36.5g|
|Protein 1.2g||2 %|
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Calories per serving: 169
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