Heat the oil in a large skillet over medium-high heat. Add the beef and onions and saute, stirring occasionally, until the beef is lightly browned and the onions are translucent, 6-8 minutes.
Combine the beef mixture, tomatoes, eggplant, wine, garlic, lemon juice, sugar, cinnamon, and nutget in the crock pot. Cover and cook on LOW until the beef is tender, 8-10 hours.
Cook the noodles according to the package directions. Drain well and divide among 4 plates. Top with the meat-eggplant mixture. Garnish each serving with the feta and mint.
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|Serving Size: 1 Serving (378g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 83 (17%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 108.9mg||33 %|
|Sodium 249.8mg||9 %|
|Potassium 993.9mg||26 %|
|Total Carbohydrate 63.9g||19 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 58.6g|
|Protein 35.8g||51 %|
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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: 489
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