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Receta Eggplant and Zucchini Sauce

by Catherine Pappas

Ingredientes

2 eggplant – peeled and diced 2 zucchini – peeled and diced 4 marinated sweet cherry peppers – sliced 2 stalks celery – chopped 1 onion – sliced 5 cloves garlic – chopped 28 oz. can crushed tomatoes 1 ½ tablespoons of chopped sun dried tomatoes Healthy handful of fresh Italian parsley – chopped 1 tablespoon of capers

2 tablespoon dried currents Dashes of red pepper flakes Dashes of black pepper Dashes of garlic powder Dashes of dried oregano Pinch of sugar 1 tsp. salt Olive oil 1 lb. of your favorite spaghetti Grated Romano cheese

Direcciones

1. Heat a large frying pan with a drizzle of olive oil. Add the zucchini, onions and eggplant to sauté and soften.
2. Add the garlic, chopped celery, cherry peppers and continue to sauté for a few minutes. Add the crushed tomatoes, capers, sun dried tomatoes, parsley and currents and continue to gently simmer.
3. Add all of the seasonings and gently simmer on low, slightly covered, for at least an hour to many hours.
4. Prepare the spaghetti as directed.
5. Serve with a drizzle of olive oil and the grated cheese.

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