Blanch the onion and celery in lightly salted boiling water for a dew minutes, then drain. Heat the oil in a large frying pan, add the aubergine chunks and fry until brown and tender (dont overcrowd the pan, you will probably have to cook them in batches). Add the onion, celery and all the remaining ingredients. Stir well, then cover and cook for about 15 minutes, removing the lid of the pan towards the end of cooking. Should the sauce require extra moisture, add a tbsp or two of water during cooking. Season to taste with salt and pepper.
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|Serving Size: 1 Serving (222g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 30 (42%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 155.3mg||5 %|
|Potassium 55mg||1 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 9.5g|
|Protein 0.5g||1 %|
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Calories per serving: 72
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