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Roasted Red Peppers With Lamb, Eggplant And Chili Sauce

Nutrition per serving    (USDA % daily values)
CAL
362
FAT
87%
CHOL
26%
SOD
32%

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Ingredients for 4 servings

1 tablespoon extra-virgin olive oil

2 garlic cloves , finely chopped

10 ounces ground lamb

2 tablespoons peanut oil

1/4 teaspoon salt

1 tablespoon light soy sauce

8 pitted kalamata olives , chopped

4 small red bell peppers

1/2 eggplant , chopped into 1/2-inch cubes

1/4 teaspoon fresh ground pepper

1 tablespoon chili-garlic sauce

2 tablespoons shaoxing rice wine or dry sherry

1 piece gingerroot , freshly grated (1 inch long)

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