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How to Make Flan
Peruvian Arroz con Pollo
cups 1/2-inch cubes eggplant (1 lb)
small zucchini, cut into 1/4-inch slices (1 cup)
small onion, sliced
medium green bell pepper, cut into strips
cloves garlic, finely chopped
tablespoons chopped fresh parsley
tablespoon chopped fresh or 1/2 teaspoon dried basil leaves
tablespoons chicken broth
medium very ripe tomatoes, cut into eighths
Olive oil if desired
In 10-inch skillet, cook all ingredients except tomatoes over medium heat about 10 minutes, stirring occasionally, until vegetables are tender; remove from heat.
Stir in tomatoes. (For added flavor, drizzle with about 2 tablespoons olive oil, if desired.) Cover and let stand 2 to 3 minutes until tomatoes are warm.
Why it Works: Eggplant Fact and Fiction Eggplant has spent much of its history being shunned by one part of the world and celebrated by another. This unfair treatment has to do with family history: Eggplant is related to the deadly nightshade. Of course eggplants are not poisonous, but many people are afraid to eat or cook them. Never cooked eggplant? It is important to understand its structure. An eggplant is—for lack of a better term—a sponge. Looking closely at a cut piece, you see thousands of tiny holes. These holes absorb an amazing amount of oil, causing fried eggplant to become heavy and greasy. To help prevent this, cut the eggplant into pieces and then salt it. The salt draws out any bitter juices and collapses some of the holes. Fry salted eggplant quickly over high heat to seal the outside. Because the eggplant isn't fried in this recipe, there is no need to salt it first.
Calories from Fat
% Daily Value
% Daily Value*:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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