2 jars basil sauce
1 large red onion
4 cloves garlic, sliced
2 bags frozen eggplant (previous blog on freezing garden vegetables)
2 cups frozen or fresh tri-color pepper strips
1/2 tsp. or more red pepper flakes
Heat the oil and saute the onion till translucent. Add garlic, eggplant and peppers. Season with salt and pepper. Saute till all starts to wilt and stick.
Add the 2 jars of sauce. Rinse out both with generous helping of red wine. Add this to the mix.
Add all of the seasonings and simmer about 45 minutes. Adjust the seasonings and serve with vegan Parmesan.
serve on whole wheat pasta