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Combine all ingredients. Pour into a 2 quart glass casserole, cover with lid. Mix well and microwave for 10-12 minutes. Stir again and microwave a few minutes more until eggplant is tender. Serve as appetizer on crackers, chips, or Italian bread cut thin. Posted to MM-Recipes Digest by Paula
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|Serving Size: 1 Serving (448g)|
|Recipe Makes: 8|
|Calories from Fat: 55 (17%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 2947.6mg||102 %|
|Potassium 3451.3mg||91 %|
|Total Carbohydrate 67.5g||20 %|
|Dietary Fiber 16.7g||67 %|
|Sugars, other 50.8g|
|Protein 15.2g||22 %|
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Calories per serving: 331
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