Ingredients
- 2 TBS olive oil
- 1 med onion chopped
- 6 cloves garlic chopped
- 1 c yellow or orange bell pepper chopped
- 1 small zucchini chopped
- 1 c eggplant chopped
- 1 small carrot grated
- 1 oz wedge Parmesan cheese
- 1 large can crushed tomato (I prefer Muir Glen fire roasted)
- 1 can diced tomato
- 1 TBS basil
- Salt and pepper to taste
Instructions
- Saute the fresh veggies in olive oil until soft. Season with salt and pepper. Add tomato sauce and diced tomato. Add Parmesan wedge to the pan along with basil. Simmer covered 20 min. remove lid and cook another 10-15 min to reduce.