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Vegetarian Spaghetti Sauce
Serves 6. Recipe is by Suzanne Vandyck.
1 lb. eggplant, peeled and cut in 1-inch cubes
1 red bell pepper and 1 green bell pepper, cut into small strips
1 carrot, finely chopped
1 medium onion, chopped
4 garlic cloves, minced
1 (28-oz.) can stewed tomatoes, Italian style
2 tbls. tomato paste
4 ozs. mushrooms, sliced
1 chili pepper, seeds removed and chopped (optional)
1 tsp. dried crumbled oregano
1 tsp. dried basil
1 tsp. dried rosemary
Freshly ground pepper and salt, to taste
Kalamata or California olives for garnish
Grated Parmesan cheese
1. Combine all ingredients in a slow cooker, except olives.
2. Stir well.
3. Cover and set on Low for 4 to 6 hours.
4. Serve over your choice of pasta with some freshly grated Parmesan cheese and top with olives for garnish.
