Eggplant Julienne

Course : Eggplant
Serves: 6
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5 slices bacon
1/2 Cup chopped onion
1 medium eggplant -- peeled and cut into julienne strips
1 can whole tomatoes -- (16 oz.) undrained and chopped
1 teaspoon sugar
3/4 teaspoon dried whole basil
1/2 teaspoon salt
1 Dash pepper
2 tablespoons chopped fresh parsley

Preparation / Directions:

Cook bacon until crisp; drain and crumble, reserving 2 tbls. drippings in skillet. Set bacon aside. Saute onion in drippings until tender; add eggplant, tomatoes, sugar, basil, salt, pepper, and bacon. Bring to a boil, cover. Reduce heat, and simmer 10 minutes, stirring occasionally. Sprinkle with parsley.


Nutritional Information:

196 Calories (kcal); 3g Total Fat; (13% calories from fat); 3g Protein; 41g Carbohydrate; 4mg Cholesterol; 278mg Sodium

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