Title: Rat-A-Tatouille
Categories: Spice Diet Vegetable
Yield: 6 Servings
| FROM JONI'S KITCHEN |
| 1 | md | Eggplant;peel and dice |
| 1 | tb | Hot olive oil |
| 2 | lg | Onions;chopped |
| 2 | | Green peppers;diced |
| 2 | | Cloves Garlic;crushed |
| 2 | | Zucchini;diced |
| 16 | oz | Can Tomatoes |
| | | Salt substitute to taste |
| | | Pepper to taste |
| 2 | tb | Parsley;chopped |
| 1/4 | ts | 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. Per
Serving: 85 calories; 2.6 g fat; 463 mg sodium; 0 mg cholesterol Source:
Skinny Spices By Erica Levy Klein