- 2-3 small zucchini, quartered and sliced
- 2-3 small/young Asian eggplants, halved and sliced. (You could use larger Italian eggplants as well, but if you want to skip peeling them choose very young specimens with thin skin)
- Mushrooms, about a cup diced
- 1 large or 2 small sweet onions, diced
- Several cloves garlic, diced
- We like it spicy: 5-6 diced serranos or jalapenos or cayenne peppers
- Fresh and dried herbs: basil, rosemary, thyme, tarragon etc
- Splash red wine
- Tomato Sauce, preferably home canned or organic
Drizzle a pan with some olive oil and throw in the onions, zucchini, dried herbs and some salt on med/high heat. It's nice to get a little brown on the zucchini for flavor and texture. Stir it about so it doesn't get overly burned, and throw in the rest of the veggies once the zucchini is getting a bit soft. Once the shrooms are getting soft, cover the whole pan in the pasta sauce, red wine and fresh herbs. Stir and cover on med, med/low until the sauce is bubbling nicely. Let the flavors amalgamate for at least 10 to 15 minutes, stirring occasionally to keep the tomato from sticking, at which point you can turn it down to low and let the sauce hang out until you're ready for it.
I served ours over some (store bought) angel hair pasta and shredded some parm on top. Delish! Very filling, packed with nutrients, and much lower in fat than sauce filled with sausage or ground beef. Feel free to toss in any veggies you like and keep it seasonal. Butternuts in Fall, garlic scapes in Spring.... nom nom nom.
This post can be found at Simple Lives Thursday!