Ingredients
small onion, diced
clove of garlic, finely chopped
1 tablespoon extra-virgin olive oil
2 red and green bell peppers, de-seeded
2 zucchini
1 small yellow squash
1 small eggplant
12 ounce can no-salt added stewed tomatoes
8 ounce can low-salt tomato sauce
Italian seasoning blend (oregano, basil, thyme, rosemary)
salt, pepper
whole wheat pasta, French bread
Preparation
Chop the peppers, zucchini, and squash into medium sized chunks. Skin the eggplant chop into medium sized chunks, and set aside. In a large pot or wok pan, heat 1 tablespoon of olive oil. Over medium heat, saute the garlic and onions until they begin to sweat.
Add the vegetables (minus the eggplant) and cook for about 8-10 minutes until they begin to soften. Add the eggplant, cook for another five minutes. Drain the stewed tomatoes, and add to the pot with the can of tomato sauce.
Stir everything all together, lower the heat, and let simmer for a good 40 minutes or so. Season with Italian herbs, salt, and pepper to taste. You’ll notice the tomato sauce starting to cook down and absorb into the veggies, and the eggplant seeds starting to get everywhere. This is gooood. Everything needs to cook down, the veggies need to soften up, and the flavors will mix together.
Serve over a nice whole wheat pasta with fresh French baguette. Makes at least six portions, but this dish freezes really well in heavy-duty ziplock bags.
