Place a large non-stick pan over a medium heat and when it is hot, add the eggplant. Cook until the eggplant is golden brown on all sides, about 10 to 15 minutes. Remove the eggplant and set it aside. Reheat the pan, add the sausage and cook over medium-high heat until golden brown, about 7 minutes. Discard the fat. When the sausage is cool enough to handle, roughly chop it. Reheat the pan and add the oil. Add the garlic and onion and cook for 2 minutes. Add the reserved sausage, raisins, ginger root, capers, tomatoes, salt, orange juice, curry powder, pepper flakes, honey, reserved eggplant and 1/4 cup water, stirring well after each addition. Reduce the heat to medium-low and cook until the eggplant is soft and the mixture is chunky and saucey, adding more water if necessary, or about 30 minutes. Remove the pan from the heat and add the vinegar, basil, cilantro, parsley, rosemary and scallions. Serve at room temperature. This recipe yields ?? servings. Source: "CHEF DU JOUR - (Show # DJ-9559) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-22-1999 by Joe Comiskey - email@example.com" Recipe by: Todd English
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|Serving Size: 1 Serving (1598g)|
|Recipe Makes: 1|
|Calories from Fat: 1036 (57%)|
|Amt Per Serving||% DV|
|Total Fat 115.1g||153 %|
|Saturated Fat 39.4g||197 %|
|Monounsaturated Fat 53.6g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 255.4mg||79 %|
|Sodium 3770.6mg||130 %|
|Potassium 4084.7mg||107 %|
|Total Carbohydrate 143.9g||42 %|
|Dietary Fiber 28.3g||113 %|
|Sugars, other 115.6g|
|Protein 62.5g||89 %|
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Calories per serving: 1810
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