Thanks to Leslie Nagel for today’s delicious recipe. This vegetarian spaghetti sauce is sure to please.
2 medium onions, chopped
2 green bell peppers, chopped
4 tablespoons olive oil
8 cups chopped eggplant (not peeled)
6 small cans mushrooms, drained (or 2 cups fresh)
1/4 cup Greek seasoning (Leslie used Cavendars)
28 oz can crushed tomatoes
10 – 12 cans diced tomatoes (Add some Rotel if you like spicy)
In a non stick skillet over medium heat, saute onions and peppers in olive oil until tender. In large saucepan, combine all ingredients and cook over low heat until eggplant is tender…approx 1 hour.