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Spanish Vegetable Stew with Eggplant

 

30

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

5 tablespoons olive oil
4 medium onions
chopped
4 large green bell peppers
chopped
4 large tomatoes
chopped
1 medium eggplant
peeled & cubed
*
teaspoon cayenne pepper
*
¼ teaspoon paprika
*
1 x salt
*

Directions

In a heavy skillet, heat oil and sauté onions.

Add other ingredients, stirring well so that they are coated with the oil.

Cover and simmer for 15 minutes or until the peppers are cooked but firm.

Add water if the casserole is too dry.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 472g (16.6 oz)
Amount per Serving
Calories 25361% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 19mg 1%
Total Carbohydrate 8g 8%
Dietary Fiber 7g 28%
Sugars g
Protein 9g
Vitamin A 44% Vitamin C 272%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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