Eggplant Tomato Pasta Sauce

6 large ripe tomatoes, washed, cored
1 medium eggplant, washed, stem ends removed, peeling optional
2 red, green, yellow or orange bell peppers, washed, cored, seeded, chopped
1 hot pepper, washed, cored, seeded, finely chopped
2 medium or large onions, peeled, ends removed, chopped
1 medium zucchini, washed, ends removed, chopped
1 to 2 yellow or white squash, washed, ends removed, chopped
2 garlic cloves, peeled, ends removed, minced
1/2 teaspoon dried oregano
pinch dried fennel
salt to taste
1 teaspoon basil
2 pounds pasta, cooked according to package directions, optional

In a 4-quart pot mix together tomatoes, eggplant, bell peppers, hot pepper, onions, zucchini and squash. Add the garlic, oregano, fennel, salt and basil. Let mixture simmer, covered, over low heat for 2 to 2&1/2 hours. Serve over pasta.

Makes about 2 quarts of sauce.

Serve 8.

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