Title: Eggplant Salsa Marinara
Categories: Vegetable
Yield: 8 Servings

1 md Eggplant
2 sm Zucchini
1 pk (8-oz) mushrooms
1 md Green pepper
1 cn (28-oz) diced tomatoes (or
-crushed)
1 cn (16-oz) diced tomatoes and
-Jalapeno peppers (Old El
-Paso)
1 ts Cumin
1 ts Oregeno
1 ts Garlic powder
Ground pepper to taste
1 md Spagetti squash or
-pasta of choice

Date: Tue, 12 Mar 96 08:42:02 EST

From: "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, http://www.erols.com/hosey.