Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Eggplant |
| 2 smalls | Zucchini |
| 1 pack | (8-oz) mushrooms |
| 1 medium | Green pepper |
| 1 can | (28-oz) diced tomatoes (or crushed) |
| 1 can | (16-oz) diced tomatoes and Jalapeno peppers (Old El Paso) |
| 1 teaspoon | Cumin |
| 1 teaspoon | Oregeno |
| 1 teaspoon | Garlic powder |
| \N \N | Ground pepper to taste |
| 1 medium | Spagetti squash or pasta of choice |
Date: Tue, 12 Mar 96 08:42:02 EST From: "Kimberly Graves" <Kimberly_Graves@...> Chop eggplant, zucchini, mushroom, green pepper coarsely. (l like big chunks) In a medium size saucepan, combine tomatoes and vegetables and bring to low boil. Add spices. Simmer over low-med heat 20 min, until vegetables are tender. Serve over squash or pasta.
If using spagetti squash, the best way to cook this is to cut it in half and remove the seeds. Cover the ends with saran, and microwave on high 10 minutes. Remove saran and replace with aluminum foil and bake at 400 for 15-20 minutes. Scrape out the spagetti-like innards.
The sauce is also excellent over quinoa pasta--try it if you've not had it; it's got 10gm of protein, 7 gm of dietary fiber to 1 gm of fat per serving.
Enjoy! (i wanted to add in oil just to tick off the rude wackos who drove that nice recipe poster away, but decided to take the higher road...) FATFREE DIGEST V96 #72
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .