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Suggest a better descriptionPeel the eggplant and cut into 1/2-inch cubes. Heat the olive oil in a 2 1/2-quart saucepan and brown the eggplant. Add the stock, lamb, salt and oregano. Bring to a full boil. Reduce the heat, cover and simmer for 5 minutes or until the eggplant is very soft. Add the tomatoes and peas and cook an additional 2 minutes. Serve hot with a garnish of grated Parmesan Cheese. Each 1 Cup Serving Contains: Tot Sat Cal Prot Carb Fib Fat Fat Chol Sodium 295 22 G 9 G 3 G 19 G 5 G 41 Mg 166 Mg From The Cookbook For The 90s by Helen V. Fisher File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 35 | ||
Calories from Fat: 25 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.7mg | 1 % | |
Potassium 26mg | 1 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 1.4g | ||
Protein 0.7g | 1 % | |
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: 35
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