Prep:30 min.
Cook: 25 min.This recipe serves:  8    
Preparation time: 30 minutes

 

Ingredients

 

1 teaspoon olive oil

1/3 cup finely chopped onions

1/3 cup finely chopped green or red bell peppers

1/3 cup finely chopped zucchini

1/3 cup finely chopped celery

1/3 cup peeled and finely chopped eggplant

1/3 cup chopped tomatoes

1 teaspoon chopped, fresh basil (dried is fine)

salt to taste

freshly ground black pepper

1 teaspoon red wine vinegar

1/3 teaspoon sugar

 

Nutrition Facts

Serving Size about 2 tablespoons
 

Amount Per Serving
 

Calories 14

Total Fat 1 g

Saturated Fat 0 g

Protein 0 g

Total Carbohydrate 2 g

Dietary Fiber 1 g

Sodium mg

 

Percent Calories from Fat 37%

Percent Calories from Protein 9%

Percent Calories from Carbohydrate 55%

 

Cooking Instructions

 

1. Heat the oil in a skillet over medium heat.

Have add the onions and peppers.

Cook for two minutes.

 

2.  can also add the zucchini, celery, and eggplant. Cook two minutes more.

 

3.  can help add the tomatoes, basil, salt, and pepper. Simmer about 20 minutes, uncovered.

Let cool.

 

4. Add the vinegar and sugar. Adjust the salt and pepper to taste.

 

5. Serve cold as a dip with pita bread, crackers or tortilla chips.

Substitute an equal amount of chopped, canned tomatoes.