Heat the olive oil in a large skillet. Add the onion and saute until golden. Add the garlic and cook for 1 minute. Add the eggplant and green pepper and cook for 10 minutes. Add the tomatoes, salt, pepper, paprika, basil, rosemary, oregano, parsley, and water. Cook, covered for 30 minutes. Stir often to prevent sticking. Mash the eggplant with a fork (or leave as chunks) and cook covered for 30 minutes more. Serve over cooked couscous. Per Serving: Calories: 325 Protein: 11 grams Carbs: 66 grams Sodium: 199 mg Fat: 2 grams (6% of calories) * Source: Cooking with the Stars * Published in Nutrition Action Healthletter * (Center for Science in the Public Interest) * Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip
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|Serving Size: 1 Serving (190g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 6 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 13.7mg||0 %|
|Potassium 325.6mg||9 %|
|Total Carbohydrate 63.6g||19 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 58.4g|
|Protein 10.6g||15 %|
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Calories per serving: 307
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