| Eggplant Mexicana |
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1 med. (1 lb.) eggplant, peeled & cut into cubes
1 (16 oz.) can tomatoes or 4 med. fresh tomatoes, peeled & chopped
1 garlic clove, minced
2 tbsp. chopped onion
1/2 tsp. chili powder
Dash pepper
Combine all ingredients in skillet and simmer gently 15 to 20 minutes or until eggplant is tender. |
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