Checkered Tablecloth Italian Blend
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
garlic powder
|
|
| 1 ½ | tablespoons |
basil
|
|
| 1 | tablespoon |
thyme
|
*
|
| 1 | tablespoon |
oregano
|
|
| 1 | tablespoon |
rosemary leaves
|
|
| ½ | tablespoon |
marjoram
|
*
|
| ½ | tablespoon |
sage
|
*
|
| 1 ½ | teaspoons |
red pepper flakes
|
|
| 1 | medium |
eggplant
peeled, diced |
*
|
| 1 | tablespoon |
olive oil
hot |
|
| 2 | large |
onions
chopped |
|
| 2 | each |
green bell peppers
diced |
|
| 2 | cloves |
garlic
crushed |
|
| 2 | each |
zucchini
diced |
|
| 16 | ounces |
tomatoes, canned
|
|
| 1 | x |
salt
substitute, to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
garlic powder
|
|
| 23 | ml |
basil
|
|
| 15 | ml |
thyme
|
*
|
| 15 | ml |
oregano
|
|
| 15 | ml |
rosemary leaves
|
|
| 7.5 | ml |
marjoram
|
*
|
| 7.5 | ml |
sage
|
*
|
| 7.5 | ml |
red pepper flakes
|
|
| 1 | medium |
eggplant
peeled, diced |
*
|
| 15 | ml |
olive oil
hot |
|
| 2 | large |
onions
chopped |
|
| 2 | each |
green bell peppers
diced |
|
| 2 | cloves |
garlic
crushed |
|
| 2 | each |
zucchini
diced |
|
| 462.4 | ml/g |
tomatoes, canned
|
|
| 1 | x |
salt
substitute, to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 3E+1 | ml |
parsley leaves
chopped |
|
Directions
Sauté eggplant in olive oil; add and sauté 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
