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Checkered Tablecloth Italian Blend

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Recipe

 
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
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1 ½ tablespoons basil
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1 tablespoon thyme
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1 tablespoon oregano
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1 tablespoon rosemary leaves
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½ tablespoon marjoram
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½ tablespoon sage
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1 ½ teaspoons red pepper flakes
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1 medium eggplant
peeled, diced
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1 tablespoon olive oil
hot
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2 large onions
chopped
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2 each green bell peppers
diced
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2 cloves garlic
crushed
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2 each zucchini
diced
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16 ounces tomatoes, canned
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1 x salt
substitute, to taste
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1 x black pepper
to taste
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2 tablespoons parsley leaves
chopped
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Ingredients

Amount Measure Ingredient Features
15 ml garlic powder
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23 ml basil
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15 ml thyme
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15 ml oregano
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15 ml rosemary leaves
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7.5 ml marjoram
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7.5 ml sage
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7.5 ml red pepper flakes
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1 medium eggplant
peeled, diced
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15 ml olive oil
hot
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2 large onions
chopped
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2 each green bell peppers
diced
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2 cloves garlic
crushed
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2 each zucchini
diced
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462.4 ml/g tomatoes, canned
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1 x salt
substitute, to taste
* Camera
1 x black pepper
to taste
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3E+1 ml parsley leaves
chopped
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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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 245g (8.6 oz)
Amount per Serving
Calories 8128% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 126mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 15%
Sugars g
Protein 6g
Vitamin A 14% Vitamin C 96%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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