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INGREDIENTS 4-6 Servings
1/4 cup olive oil
1 cup onions, diced
4 - 5 each garlic cloves, minced
1 cup carrot, peeled, diced
1 each eggplant, medium size, peeled, small dice
1/2 cup red bell pepper, diced
1 cup zucchini squash, small dice
1 cup yellow squash, small dice
2 cups tomatoes, diced, with juice
2 tsp. tomato paste
2 tblspn. red wine vinegar
1 1/2 tsp. sugar
1/4 cup fresh basil, chopped
1 tsp. fresh oregano, chopped
1/4 cup fresh parsley, chopped
to taste salt
to taste

fresh ground black pepper

 


METHOD
1. Heat olive oil in saucepan over medium heat. Add onions and garlic, sauté until translucent. Add carrots, eggplant and red pepper, sauté for 5 minutes. Stir in zucchini, yellow squash, basil and oregano, sauté for 5 minutes.
2. Add tomatoes with juice, tomato paste, red wine vinegar and sugar; simmer over low heat for 15 - 20 minutes. Stir in parsley. Season with salt and pepper. Place in non-reactive bowl and cover loosely with plastic wrap. Cool to room temperature and refrigerate. Heat before service.

 


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