1 large potato, peeled and cubed
3 carrots, cubed
1 lemon pepper, seeded and crushed
1/4 cup olive oil
3 tablespoons white vinegar
1 tablespoon salt
1 cup cooked eggplant, cubed
1 medium onion, diced
1 medium head garlic, minced
1/2 medium tomato, diced
1 teaspoon red wine vinegar
1/2 cup tomato juice
1/2 teaspoon salt
1 (16 ounce) can whole peeled tomatoes, with juice
2 limes, cut into wedges
2 bay leaves
1 tablespoon olive oil
Place potatoes, carrots, lemon pepper, olive oil and vinegar in small saucepan. Bring to a boil and stir in salt. Boil, uncovered, for 25 minutes, until tender.
Stir eggplant into spaghetti and toss lightly. Place onion, garlic and tomato in salads; add wine vinegar, tomato juice, salt, tomatoes, lemon pepper, olive oil, salad dressing and bay leaves.
Cover and simmer over low heat for 10 minutes. Stir carrots and tomato again.
Bone up potatoes, carrots, tomatoes, tomato puffs, diced tomatoes, white wine vinegar, lemon zest and seasoning salt; serve.