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1. Cut bacon strips in 2-inch sections. Peel and quarter tomatoes. Peel eggplant and cut in 1-inch cubes. Crush garlic. 2. Place bacon in a cold pan; then heat and brown lightly. (Do not pour off fat.) Add garlic and stir-fry a few times. 3. Add eggplant cubes; stir-fry gently to coat with bacon fat. Then reduce heat to medium and cook, covered, until eggplant begins to soften (about 5 minutes), stirring once or twice. 4. Gently stir in tomatoes. Reduce heat to low and cook, covered, until eggplant is done (about 5 minutes more). Season with salt and pepper and serve. VARIATION: Increase the garlic cloves to 6. From
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|Serving Size: 1 Serving (449g)|
|Recipe Makes: 6|
|Calories from Fat: 123 (53%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 19mg||6 %|
|Sodium 253.6mg||9 %|
|Potassium 1264.2mg||33 %|
|Total Carbohydrate 24g||7 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 13.8g|
|Protein 8.1g||12 %|
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Calories per serving: 234
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