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- 1 tablespoon butter
- 1 eggplant, peeled and thinly sliced
- 1 fresh red chile pepper, seeded and chopped
- 4 tomatoes, sliced
- 1 red onion, sliced
- 1/4 cup vinegar
- 3 tablespoons vegetable oil
- 1/4 cup unsweetened flaked coconut
- 1/4 cup unsalted dry-roasted peanuts
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 14.6g|
|Saturated Fat 5g|
|Total Carbohydrate 12.2g|
|Dietary Fiber 5.1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|