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This colorful combination of broiled peppers and eggplant is nicely seasoned with garlic and oregano. Serve it warm or cold, as a side dish, sandwich topper or on toasted bread rounds as an appetizer.
Jeanne Vitale of Leola, Pennsylvania
This recipe is:
Nutritional Analysis: One serving (1/3 cup) equals 55 calories, 3 g fat (trace saturated fat), 0 cholesterol, 150 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
Originally published as Eggplant Pepper Relish in
Light & Tasty
October/November 2002, p29
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