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Spicy Onion And Eggplant Chutney

condiments, pickles & relishes

1 large texas sweet onion; diced
1 medium eggplant; diced
2 garlic cloves; minced
1/4 teaspoon cumin
1/4 teaspoon salt
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 green bell pepper; minced
2 tablespoons lemon juice
crushed red-pepper flakes
1 teaspoon chopped fresh parsley

In large skillet, sauté onion, eggplant, garlic, cumin and salt in oil and vinegar until eggplant is tender, about 15 to 20 minutes. Add bell pepper; sauté 10 minutes. Stir in lemon juice and red pepper; sauté another 5 minutes. Remove from heat and transfer to serving dish. Mix in parsley.

Makes 12 servings. Preparation time: About 15 to 18 minutes. Cooking time: About 30 to 35 minutes.

Per serving: About 30 cal, 0 g pro, 2 g car, 2 g fat, 72% cal from fat, 0 mg cholesterol, 51 mg sod, 0 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 12 servings

Preparation Time: 0:00

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