Eggplant-potato Curry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | Eggplant, seeded and diced | |
| in 1/2 inch cubes | ||
| 1 | Bag Simply Potatoes, Diced | |
| with Onions flavor if | ||
| you | ||
| cant find these | ||
| substitute | ||
| 2 cups cooked diced | ||
| potato | ||
| and 1/2 cup diced onion | ||
| 1 | Red pepper, diced the same | |
| as the eggplant | ||
| 1 | Tube Gimme Lean – beef | |
| flavor | ||
| 1 | Jar fat free spaghetti | |
| sauce your favorite | ||
| A couple of big fat cloves | ||
| of garlic | ||
| 1 | T | Curry |
INSTRUCTIONS
We just threw the chopped veggies together in a big aluminum pan and added the garlic, sauce, Gimme Lean and curry and baked 45 min at 350! If you try this let us know how it turns out! THANKS! Posted to fatfree digest by Alfredo <gwb7z@uva.pcmail.virginia.edu> on Mar 30, 98
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7042
Calories From Fat: 2613
Total Fat: 290.2g
Cholesterol: 2972.4mg
Sodium: 3294.1mg
Potassium: 11536.4mg
Carbohydrates: 166.6g
Fiber: 26.1g
Sugar: 24.6g
Protein: 891.6g