Yield: About 13 CUP
Cook Time: 25 or 40 - 45 Minutes
Tip: Use any veggies you like. Choose a combination of several. This makes a large amount, governed by the size of the eggplant, the key vegetable. However, it keeps well in the refrigerator for at least a week.
|||1 CUP||58||+1 g (8%)||4 g (63%)||5 g (29%)||2 g|
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