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Auburgine with olives and onions
Olives are concentrated in monounsaturated fats and a good source of vitamin E. In addition to vitamin E, olives contain avariety of beneficial active phytonutrient compounds including polyphenols and flavonoids, which also appear to have significant anti-inflammatory properties.
Vitamin E is the body's primary fat-soluble antioxidant. It goes after and directly neutralizes free radicals in all the fat-rich areas of the body. Free radical damage can lead to numerous ailments. For example, when free radicals cause the oxidation of cholesterol, the oxidized cholesterol damages blood vessels and builds up in arteries, and can eventually lead to heart attack or stroke. So, by preventing the oxidation of cholesterol, the nutrients in olives help to prevent heart disease.

Ingredients:
1 medium size aubergine (cut into long strips)
10 pcs pickled olives (sliced)
1 big onion
A little olive oil
Method:
1. Fry onions in a little oil
2. Add in aubergine and fry for 2 minutes
3. Lastly add in sliced olives and a little salt

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posted on: Sunday, June 28, 2009 @ 12:38 AM

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- Jamie & Yvonne -
Two avid vegetarians are here to share some insights to the world of vegetarianism.
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