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- 1/4 cup olive oil
- 1 large eggplant, peeled and coarsely chopped
- 1 medium red bell pepper, cut into thin strips
- 1 green bell pepper, cut into thin strips
- 1 large onion, diced
- 1 cup coarsely shredded carrot
- salt to taste
- crushed red pepper flakes
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|Serving Size 1/10 of a recipe|
|Amount Per Serving|
|Total Fat 5.6g|
|Saturated Fat 0.8g|
|Total Carbohydrate 6.7g|
|Dietary Fiber 2.2g|
|* 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.|