Checkered tablecloth italian blend

Yield: 6 servings

Measure 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
\N \N Rat-A-Tatouille
1 medium Eggplant, peeled and diced
1 tablespoon Hot olive oil
2 larges Onions, chopped
2 \N Green peppers, diced
2 \N Cloves garlic, crushed
2 \N Zucchini, diced
1 \N 16 oz can tomatoes
\N \N Salt substitute to taste
\N \N Pepper to taste
2 tablespoons Chopped parsley
¼ teaspoon Checkered Tablecloth Italian Blend

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

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