Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Eggplants, firm; about 2 lbs 1 ts Paprika
-total 1/2 ts Cround cumin
2 lg Tomatoes, ripe; peeled, pn Cayenne
-seeded, chopped Juice of 1 lemon
2 ts Garlic; minced Salt

Roast the eggplants in the oven at 400 degrfees or over a gas flame
until the skin puffs up; let the eggplants cool until they can be
handled, and then, using a small knife, peel away the skin. Cut the
flesh into 1/2-inch dice.

Put all the ingredients except the lemon juice and salt into a large
skillet and cook over mediumheat, stirring often, until the eggplant
is soft cooked through and most of the liquid has evaporated. Cool to
room temperature and season with salt and lemon juice.

Serving size: 1 1/2 cups 79 calories 0.9 g fat 0 mg chol 16.6 mg
sodium without added salt

Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE

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