1 cup frozen chopped potatoes
salt and pepper to taste
ground black pepper to taste
1 large onion, thinly sliced
4 green onions, halved and seeded
2 cloves garlic, minced
1 teaspoon dried basil
8 ounces cooked ham, diced
8 ounces cooked vegetable pasta
1 cup olive oil for frying
1 cup chopped green onions
1 cup diced tomatoes
1 cup diced green bell pepper
1 cup chopped green bell pepper
1 cup chopped red bell pepper
8 ounces frozen mixed vegetables
1 tub tomato sauce
1 1/2 cups chopped fresh parsley
3/4 cup cooked eggplant
Bring a high heat in a large saucepan and add potatoes (make about 10 to 15 small potato wedges). Stirring frequently, brown and drain. Remove 1/2 cup of the water and set aside.
Meanwhile, in a large dish or bowl, combine the onion, green onions, garlic, basil, ham, pasta, tomatoes, bell peppers, mixed vegetables, tomato sauce, parsley, eggplant, tomato and bell pepper. Mix thoroughly.
Heat a medium skillet over medium heat. Fry mushrooms and onions in the hot oil, stirring gently, until lightly browned; remove onions from veggies and set aside. Heat butter, or margarine, in a small skillet over medium heat. Begin frying by splattering golden golden brown spots into skillet. Fry mushrooms on both sides. Transfer mushrooms and onion into skillet with large, diced tomato in eggplant, lemon juice, basil and green pepper. Stir in mushrooms and vegetables, tomato sauce, parsley, eggplant, tomato and bell pepper. Fry until heated through. Stir in eggs, vinegar, chili powder and taco seasoning. Transfer skillet to a large plate. Sprinkle with tomato flour to prevent sticking.