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How to make it

  • Sprinkle the eggplants with salt and leave for 1 hour.
  • Rinse and dry eggplant.
  • Sauté the eggplant and zucchini slices.
  • Add the onion and pepper and cook over gentle heat until the onion is golden and the pepper is soft.
  • Make the tomato sauce:
  • Saute garlic until fragrant.
  • Add the tomatoes, salt, pepper, and sugar and simmer about 20 minutes until reduced to a thick sauce.
  • Add the cooked vegetables and spices to the saucepan with the tomato sauce and mix well. Remove from heat.

Reviews & Comments 4

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  • juliecake 10 years ago
    Way to go, this sounds dynamite.
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  • jo_jo_ba 10 years ago
    Amount Per Serving
    Calories: 160.9
    Total Fat: 1.2 g
    Cholesterol: 0.0 mg
    Sodium: 29.2 mg
    Total Carbs: 37.5 g
    Dietary Fiber: 11.4 g
    Protein: 5.8 g
    WW Points: 2.5
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  • caramia 10 years ago
    This look just fabulous!
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  • snowpea 10 years ago
    Sounds right up my alley :-)
    Was this review helpful? Yes Flag

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