Total Calories: 229
Peel and cube eggplant. Heat olive oil in large heavy skillet add eggplant and tomatoes and sauté for 15 minutes over low heat, stirring frequently. Add remainder of ingredients. Cover and simmer for 20 to 30 minutes or until vegetables are tender stir occasionally to keep from sticking.
*To serve sprinkle with Parmesan cheese and shredded coconut. Surround with lemon wedges. Serve as a relish with hot or cold lamb, chicken, or pork.
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