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Suggest a better descriptionSprinkle the eggplant cubes with salt and leave for 1 hr. to draw out their juices, then rinse & dry them. Very briefly, shallow-fry the eggplant & the zucchini separately in hot oil until lightly browned then place on paper towel to drain. Fry the onion & peppers over gentle heat in 3 tbs. olive oil until the onion is golden & the pepper is soft. In a pot fry the garlic in 2 tbs. oil until golden. Add tomates, salt, pepper & suger & simmer about 20 minutes until reduced to a thick sauce. Stir in the vegetables & the parsley (or coriander) & remove from heat. This can be eaten hot or cold. *Variation: when eaten cold a few sprigs of chopped fresh mint and some olives may be added Posted to JEWISH-FOOD digest by Leatrice Spevack
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Serving Size: 1 Serving (309g) | ||
Recipe Makes: 6 servings | ||
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Calories: 84 | ||
Calories from Fat: 43 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 78.2mg | 3 % | |
Potassium 362.3mg | 10 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 6.9g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database 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: 84
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