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81 calories per serving view nutrition facts
6 servings
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| 1 | tablespoon | garlic powder | |
| 1 1/2 | tablespoons | basil | |
| 1 | tablespoon | thyme leaves | |
| 1 | tablespoon | oregano | |
| 1 | tablespoon | rosemary leaves | |
| 1/2 | tablespoon | marjoram | |
| 1/2 | tablespoon | sage | |
| 1 1/2 | 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 |
Saute 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
| % Daily Value* | |
| Total Fat 3.0g | 4% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 126mg | 5% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 4.0g | 15% |
| Sugars 6.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 14% | Vitamin C | 96% | |
| Calcium | 7% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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