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Suggest a better descriptionCut eggplant into 1-inch cubes, leaving skin on. PLace eggplant in pot and cover with water. Boil until tender and soft but not to the breaking point. Drain. In a skillet, heat olive oil and saute onions, garlic, and celery until onion becomes golden. Lower heat and add basil, oregano, tomato puree, salt, red pepper flakes and vinegar. Stir and blend on low heat for 5 minutes. Add sugar, stir, add the eggplant, remove from heat and let cool to room temperature. When cool, add bread crumbs and chill. Nutritional info per serving: 98 cal; 3g pro, 19g carb, 2g fat(18%) Source: Rinieris Restaurant, Pembroke Pines, Fl Miami Herald, 8/17/96 format by Lisa Crawford, 7/28/96 Posted to MM-Recipes Digest V3 #204 Date: 29 Jul 96 00:11:01 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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Serving Size: 1 Serving (190g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 131 | ||
Calories from Fat: 25 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 242.7mg | 8 % | |
Potassium 498.6mg | 13 % | |
Total Carbohydrate 24.9g | 7 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 18.6g | ||
Protein 3.9g | 6 % | |
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: 131
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