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Suggest a better descriptionHeat oil, garlic in a large skillet. Add eggplant, green pepper, onion and parsley. Cover and cook over low heat. Add chicken broth.
Meanwhile blend spices, sugar. Add mixture to tomato paste, water and vinegar. Mix well. Add to mixture in skillet and stir in remaining ingredients. Cover and cook till eggplant is tender, not mushy.
Serve chilled.
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 31 | ||
Calories from Fat: 2 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2151.4mg | 74 % | |
Potassium 281.5mg | 7 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 3.3g | ||
Protein 2.4g | 3 % | |
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: 31
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