FRESH TOMATO AND EGGPLANT PASTA SAUCE

FRESH TOMATO AND EGGPLANT PASTA SAUCE

I N G R E D I E N T S

• 1/2 yellow onion, diced

• 1 CLOVE garlic

• 1 Hungarian pepper, diced

• 1 eggplant, chopped into bite sized pieces

• 1/2 POUND mushrooms of choice optional

• 1 lb tomatoes, chopped into bite sized pieces

• 2 TBSP herbs of choice we used basil and thyme

• Olive oil

• Salt and pepper

PROCESS

1. Prepare the vegetables.

2. Cook the onions and pepper on medium heat with olive oil until translucent.

3. Add the mushrooms and eggplant, cooking until most of the moisture has evaporated. Add the tomatoes and herbs.

4. Continue to cook on medium heat, letting the tomato juices create a sauce. Add water as needed, but the tomatoes we used were super juicy and no water was needed. Add salt and pepper to taste. Enjoy with pasta or roasted spaghetti squash and top with freshly grated parmesan cheese!