Cook for a few seconds, stirring constantly. Add eggplant and onions. Pour liquid mixture over eggplant and toss. Add more water so that liquid measures 1/2 way up the mixture. Cover and cook on high heat for @7 minutes. When eggplant is tender, uncover and cook until most of the remaining sauce has evaporated. Serve with rice. Source: A friend of mine modified the following from _The Garlic Lovers Cookbook_ (I think!). Posted by email@example.com (Corinne Zimmerman) to the Fatfree Digest [Volume 15 Issue 15] Feb. 15, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, firstname.lastname@example.org. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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|Serving Size: 1 Serving (2634g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 25 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 507.3mg||17 %|
|Potassium 3637.7mg||96 %|
|Total Carbohydrate 72.8g||21 %|
|Dietary Fiber 25.2g||101 %|
|Sugars, other 47.6g|
|Protein 25.6g||37 %|
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Calories per serving: 361
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