| 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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