Penne With Grilled Eggplant

Course : Eggplant
Serves: 1
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5 ounces eggplant
4 ounces smoked mozzzarella
3 ounces roasted red peppers
8 bunch basil leaves
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon salt and pepper
1/2 tablespoon roasted garlic
6 ounces olive oil
2 ounces chicken stock

Preparation / Directions:

In saute pan add eggplant, roasted red peppers, garlic, herbs, and oil. Saute for 3 minutes. Add chicken stock and cook for 2 minutes. Add cheese and spinach until cheese is slighty melted.


Nutritional Information:

1571 Calories (kcal); 171g Total Fat; (95% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 505mg Sodium

1 Kitchen's say:
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