INGREDIENTS

INSTRUCTIONS

SAUTE' ONIONS, PEPPERS, AND GARLIC IN SALAD OIL OR SHORTENING 10
MINUTES OR UNTIL TENDER. COMBINE EGGPLANT, ZUCCHINI SQUASH, AND ONION
MIXTURE. ADD WATER; STIR. COVER; SIMMER 30 MINUTES UNTIL EGGPLANT IS
TENDER. STIR OCCASIONALLY. ADD TOMATOES, BAY LEAVES, THYME, BASIL,
SUGAR, AND SALT. SIMMER 15 MINUTES. COMBINE FLOUR AND WATER. MIX UNTI
SMOOTH. POUR INTO TOMATO AND VEGETABLE MIXTURE WHILE STIRRING.
CONTINUE TO COOK UNTIL THICKENED. STIR FREQUENTLY.  NOTE:  1.  IN STEP
1, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ  CHOPPED ONIONS. 3
LB 1 OZ FRESH SWEET PEPPERS WILL YIELD 2 LB 8 OZ  CHOPPED PEPPERS.
NOTE:  2.  IN STEP 1, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 6 1/2 OZ (1
1/4 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) OR 6 1/2 OF
FROZEN, DICED, GREEN PEPPERS MAY BE USED.  NOTE:  3.  IN STEP 2, 1 1/2
TSP DEHYDRATED GARLIC MAY BE USED. SEE  RECIPE CARD A01700.  NOTE:  4.
IN STEP 2, 10 LB 5 OZ FRESH EGGPLANT A.P. WILL YIELD 10 LB  UNPEELED
EGGPLANT. 8 LB 7 OZ FRESH ZUCCHINI SQUASH WILL YIELD 8 LB  ZUCCHINI
SQUASH CUT IN 2 1/2-INCH PIECES.  NOTE:  5.  IN STEP 2, 8 LB FROZEN,
SQUASH, ZUCCHINI MAY BE USED.  Recipe Number: Q08100  SERVING SIZE: 1/2
CUP  From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 7
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 325.9mg
Potassium: 10.4mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: 1.3g
Protein: <1g