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Wrap eggplant in foil and bake about 1 hour at 350 deg. Brown onion in olive oil. Add green pepper, mushrooms and carrots. When cool, peel and dice the eggplant in about 1/2 inch pieces and ad to the above ingredients. Add tomato paste and the balance of the ingredients with 2 cups water. Simmer for 1 hour. Ad black olives. Serve warm or cold. From the files of DEEANNE
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|Serving Size: 1 Serving (779g)|
|Recipe Makes: 2|
|Calories from Fat: 60 (19%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 415.5mg||14 %|
|Potassium 2208.9mg||58 %|
|Total Carbohydrate 59.4g||17 %|
|Dietary Fiber 18.1g||72 %|
|Sugars, other 41.3g|
|Protein 10.9g||16 %|
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Calories per serving: 316
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