This recipe is from the Pastorelli pizza sauce label. I made it Sunday with a Boboli crust, and it was very tasty. Heat 1/4 cup of the olive oil in a medium sized frying pan. Add the eggplant cubes and hot red pepper and saute over medium heat for about 10 minutes or until the eggplant is tender but not mushy. Discard the hot red pepper and set the eggplant aside. Preheat the oven to 500 degrees. Lightly coat a large pizza pan with vegetable oil and sprinkle with ground cornmeal or breadcrumbs (or use a Boboli). Lay the cheese over the pizza dough. Spoon pizza sauce over the cheese and then distribute the garlic and reserved eggplant over the pie. Drizzle the remaining 2 Tbs of olive oil over the pie. Bake for 10-15 minutes, or until crust is golden. Notes: I used red pepper flakes and left them in with the eggplant. We also thought the garlic was a little too harsh, and would probably add that to the saute next time. Posted to CHILE-HEADS DIGEST V3 #211, by firstname.lastname@example.org (Cheryl Mainard) on Tue, 14 Jan 1997.
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|Serving Size: 1 Serving (947g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 87 (42%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 7.6mg||2 %|
|Sodium 467.6mg||16 %|
|Potassium 922.7mg||24 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 19.2g|
|Protein 6g||9 %|
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Calories per serving: 207
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