Cook rice according to package directions. Cut eggplant in half lengthwise, and scoop out the center from each half, leaving a 1/2" shell. Dice the eggplant meat. Place eggplant shells cut side down in a large skillet with about 1/2" boiling, salted water. Cover and steam 3 minutes. Drain and reserve. Heat oil and cook diced eggplant, tomatoes, green pepper, onion and garlic until tender. Add cooked rice and seasonings, and stir to combine. Stuff mixture into the eggplant shells and dot with butter. Bake in a preheated, 350F. oven about 35 minutes or until eggplant shells are tender. Makes two main dish servings. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 138 (41%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||20 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 3g|
|Cholesterol 15.3mg||5 %|
|Sodium 85.6mg||3 %|
|Potassium 352.8mg||9 %|
|Total Carbohydrate 45.6g||13 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 39.6g|
|Protein 4.6g||7 %|
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Calories per serving: 335
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