Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add cubed eggplant and saute until golden, about 5 minutes. Transfer eggplant to plate. Add remaining 2 tablespoons olive oil to same skillet and heat over medium-high heat. Add onions and garlic and saute until onions are tender and golden, about 6 minutes. Add bell peppers and 3/4 teaspoon turmeric to skillet and saute until peppers are almost tender, about 6 minutes. Add tomatoes with their juices and sugar. Boil until mixture thickens slightly, about 5 minutes. Add eggplant; reduce heat and simmer until vegetables are tender, about 6 minutes longer. Stir in 2 tablespoons lemon juice. Season to taste with salt and pepper. Transfer to bowl and cool to room temperature. (Can be made up to 1 day ahead. Cover and refrigerate. Serve at room temperature.) Sprinkle with cilantro. 6 Appetizer or side dish servings. Bon Appetit June 1995 Per serving: 662 Calories (kcal); 55g Total Fat; (71% calories from fat); 6g Protein; 43g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 125 (73%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 22.7mg||1 %|
|Potassium 362.5mg||10 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 10.4g|
|Protein 2.3g||3 %|
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Calories per serving: 171
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