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)
1 teaspoon
red wine vinegar
1/3 teaspoon
sugar
Cooking Instructions
1. Heat the oil in a skillet over medium heat. Add the onions and peppers. Cook for 2 minutes.
2. Add the zucchini, celery and eggplant. Cook 2 minutes more.
3. 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.
Serving Size: about 2 tablespoons
Nutrition Information
Number of Servings: 8
Trans Fatty Acid (tfa)
0 g
Percent Calories from Protein
9 %
Percent Calories from Carbohydrate
55 %
Percent Calories from Fat
37 %
Vitamin B2 - Riboflavin
0 mg
