~ Eggplant and Zucchini Sauce ~

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Ingredients:
2 eggplant – peeled and diced2 zucchini – peeled and diced4 marinated sweet cherry peppers – sliced2 stalks celery – chopped1 onion – sliced5 cloves garlic – chopped28 oz. can crushed tomatoes1 ½ tablespoons of chopped sun dried tomatoesHealthy handful of fresh Italian parsley – chopped
1 tablespoon of capers2 tablespoon dried currentsDashes of red pepper flakesDashes of black pepperDashes of garlic powderDashes of dried oreganoPinch of sugar1 tsp. saltOlive oil1 lb. of your favorite spaghettiGrated Romano cheese
Heat a large frying pan with a drizzle of olive oil.  Add the zucchini, onions and eggplant tosauté and soften.
Add the garlic, chopped celery, cherry peppers and continueto sauté for a few minutes.  Add thecrushed tomatoes, capers, sun dried tomatoes, parsley and currents and continue togently simmer.
Add all of the seasonings and gently simmer on low, slightlycovered, for at least an hour to many hours.
Prepare the spaghetti as directed.
Serve with a drizzle of olive oil and the grated cheese.
This is a rustic and hearty sauce. It is a treat!
Enjoy with Love,
Catherinexo

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