1 medium eggplant
2 small zucchini
8 ounces mushrooms
1 medium green pepper
1 can (28-ounce) diced tomatoes (or crushed)
1 can (16-ounce) diced tomatoes and Jalapeno peppers
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon garlic powder
ground pepper to taste
1 medium spaghetti squash or pasta of choice
Chop eggplant, zucchini, mushroom, green pepper coarsely. In a medium size saucepan, combine tomatoes and vegetables and bring to low boil. Add spices. Simmer over low-med heat 20 min, until vegetables are tender. Serve over squash or pasta.
If using spaghetti squash, the best way to cook this is to cut it in half and remove the seeds. Cover the ends with saran, and microwave on high 10 minutes. Remove saran and replace with aluminum foil and bake at 400 for 15-20 minutes. Scrape out the spaghetti-like innards.
The sauce is also excellent over quinoa pasta--try it if you've not had it