Recipe - Eggplant Salsa Marinara

1 md Eggplant
2 small Zucchini
1 pack (8oz) mushrooms
1 md Green pepper
1 cn (28oz) minced tomatoes (or
crushed)
1 cn (16oz) minced tomatoes and
Jalapeno peppers (Old El
Paso)
1 teaspoon Cumin
1 teaspoon Oregeno
1 teaspoon 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" Kimberly_Graves@hgsi.com
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 lowmed 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
1520 minutes. Scrape out the spagettilike innards.

The sauce is also excellent over quinoa pastatry 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.