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Mixed Vegetables With Anchovies And Olives

Nutrition per serving    (USDA % daily values)
CAL
406
FAT
99%
CHOL
2%
SOD
127%

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Ingredients for 4 servings

2 medium eggplants, trimmed, peeled, cut into 3/4-inch pieces

1 tablespoon salt

2 medium-size red bell peppers

8 tablespoons extra-virgin olive oil

2 onions, thinly sliced

1 garlic clove, minced

2 medium zucchini, trimmed, cut into 1/4-inch-thick rounds

4 medium tomatoes, chopped

3/4 cup chopped fresh Italian parsley

2 bay leaves

1 teaspoon coarsely ground black pepper

1/2 teaspoon honey

1/2 teaspoon ground cumin

2 anchovy fillets, drained, chopped

1 1/2 teaspoons dried oregano

16 Ni├žois or kalamata olives, pitted

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