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Ingredients
- 1 lb Small
- 1/4 c. Coursely minced garlic -- (not from a jar)
- 4 ounce Can Liquid removed -- (or possibly fresh Minced)
- 1 med Red Bell Pepper -- in 1/2 in Pcs
- 1/4 c. Coursely minced FRESH Mint Leaves
- 1/4 c. Coursely minced FRESH Basil Leaves
- 1/4 c. Extra virgin olive oil
- 1/3 c. Basalmic Vinegar Course Grd Pepper and Salt To taste Aubergine -- 5 to6 in. long Mushrooms Pcs or possibly caps
Directions
- Cut lenthwise,all aubergines in half. Cut each half lenth-wise into thirds.
- Cut cross ways to make inch size pcs.(Actually they will be small triangles.) Add in 1/4 cu. extra virgin olive oil to saute/fry pan. Add in Aubergine and Peppers,,sautee med.heat 4-5 minutes. Don't overcook. Egg'plt should be hard.
- Add in Garlic and stir. cook 1 minute. Remove from heat and place in bowl.
- Add in Mint, Basil, Pepper and Basalmic vinegar. Taste for salt. Serve at room temp.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 151g | |
| Calories 508 | |
| Calories from Fat 480 | 94% |
| Total Fat 54.29g | 68% |
| Saturated Fat 7.49g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 206mg | 6% |
| Total Carbs 5.88g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.1g | 3% |
| Protein 0.97g | 2% |
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