| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Italian | Vegetables, Italian | 6 | Servings |
INGREDIENTS
| 1 | tb | Garlic powder |
| 1 1/2 | tb | Basil |
| 1 | tb | Thyme |
| 1 | tb | Oregano |
| 1 | tb | Rosemary |
| 1/2 | tb | Marjoram |
| 1/2 | tb | Sage |
| 1 1/2 | ts | Red pepper |
| Rat-A-Tatouille | ||
| 1 | md | Eggplant, peeled and diced |
| 1 | tb | Hot olive oil |
| 2 | lg | Onions, chopped |
| 2 | Green peppers, diced | |
| 2 | Cloves garlic, crushed | |
| 2 | Zucchini, diced | |
| 1 | 16 oz can tomatoes | |
| Salt substitute to taste | ||
| Pepper to taste | ||
| 2 | tb | Chopped parsley |
| 1/4 | ts | Checkered Tablecloth Italian Blend |
INSTRUCTIONS
Checkered Tablecloth Italian Blend Saute eggplant in olive oil; add and saute onions, peppers, and garlic. When vegetables begin to soften, add zucchini and tomatoes. Add all remaining ingredients, including Checkered Tablecloth Italian Blend. Cover and simmer 25 minutes; remove cover and simmer 10 minutes more to reduce liquid. Serves: 6 (85 calories per serving) 2.6 g Fat 463 mg Sodium 0 mg Cholesterol Source: Skinny Spices by Erica Levy Klein Enjoy...Patty From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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