Ingredients (use vegan versions):
- 1 eggplant cubed
- 1 green pepper diced
- 1 red pepper diced
- 2 zuchini sliced
- 1 large yellow onion chopped
- 1 28 oz can of stewed & diced tomatoes
- 3 dried red chile peppers
- 1 bay leaf
- 2T. bazil
- 1T. oregeno
- 1T. rosemary
- 1t. marjoram
- salt & pepper
- balsamic vinegrette
- olive oil
Directions:
Serves 4.
In a large saucepan, heat the oil. Saute the chile peppers, bay leaf,
garlic and onion until the onion is golden. Add the eggplant and the
juice only from the can of tomatoes. Add a splash of vineger. Add
the basil, oregano, rosemary and marjoram. Bring to a boil, then
cover, lower the heat and let simmer for 10 min. Add the
peppers. Cover and simmer for 10 minutes. Add the zuchini. Cover and
simmer for ten minutes. Salt and pepper to taste. Remove the chili
peppers and the bay leaf and serve over pasta.
Source: me & my mom.
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