(from Chicago Tribune, July 98) 1. Heat oil in a high-sided skillet over medium-high heat. Add onion and cook until soft, without browning, 4 to 5 minutes. Meanwhile, in a blender or food processor, combine 1 or 2 habaneros and 1/2 cup tomato sauce and blend until smooth. 2. Pour the puree into the skillet along with remaining tomato sauce and tomato paste. Cook at a brisk simmer for 5-7 minutes. 3. Add the sliced tomato and chicken (if using) and cook 5 minutes; add 1 cup of broth and simmer 10 minutes more. 4. Add the eggplant and additional broth or water just to the top of the vegetables. Partially cover the pan and cook 10 minutes. 5. Add the okra and bell pepper slices, cover the pan and cook 8-10 minutes, or until okra is just tender and the pepper slices are soft. Serve in bowls as is or over rice. Suggestions for variation: use smoked fish or shrimp instead of chicken or add spinach. Posted to CHILE-HEADS DIGEST by AB Garbot
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|Serving Size: 1 Serving (2211g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 690 (57%)|
|Amt Per Serving||% DV|
|Total Fat 76.7g||102 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 46.6g|
|Polyunsanturated Fat 22g|
|Cholesterol 0mg||0 %|
|Sodium 10539mg||363 %|
|Potassium 7669.2mg||202 %|
|Total Carbohydrate 129.4g||38 %|
|Dietary Fiber 33.8g||135 %|
|Sugars, other 95.6g|
|Protein 31.1g||44 %|
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Calories per serving: 1215
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