INGREDIENTS
16 ozs
beef tenderloin steaks
1 tsp
butter
1 serving
garlic powder
1 serving
pepper
1 serving
sea salt
1 cup
onions
1
eggplant
1 serving
salt
1 serving
olive oil
1 large
onion
2
garlic cloves
1/2
bell pepper
2
zucchini
2
squash
14 1/2 oz
canned tomatoes
1/2 cup
water
2 tsp
red wine vinegar
2 tsp
sugar
2 tbsp
basil
1/2 tsp
oregano
1 serving
salt and pepper