Checkered tablecloth italian blend
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Garlic powder |
| 1½ | tablespoon | Basil |
| 1 | tablespoon | Thyme |
| 1 | tablespoon | Oregano |
| 1 | tablespoon | Rosemary |
| ½ | tablespoon | Marjoram |
| ½ | tablespoon | Sage |
| 1½ | teaspoon | Red pepper |
| Rat-A-Tatouille | ||
| 1 | medium | Eggplant, peeled and diced |
| 1 | tablespoon | Hot olive oil |
| 2 | larges | 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 | tablespoons | Chopped parsley |
| ¼ | teaspoon | Checkered Tablecloth Italian Blend |
Directions
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) 2⅗ g Fat 463 mg Sodium 0 mg Cholesterol Source: Skinny Spices by Erica Levy Klein Enjoy...Patty