Easy Veggie-filled Pasta Sauce

1 eggplant, peeled and cubed

1 large or 2 small zucchini or summer squash, cubed

1 pepper, diced

5 large tomatoes, cored and cubed

1 onion, diced

3 cloves garlic, minced

sea salt and pepper

handful of fresh basil

olive oil, several tbsp.

In a large, heavy bottomed skillet, saute onion in oil until translucent. Add garlic and swirl for a few minutes. Add eggplant, zucchini, and pepper. Cook for a few minutes over medium heat, stirring, until eggplant and zucchini begin to soften. Add tomatoes and cook over medium low heat, stirring occasionally, until all veg. are soft and tomato liquid has reduced. When sauce is nice and thick, add salt and pepper to taste.

You may serve as is - a chunky sauce, OR you can puree sauce with a hand-held blender and then serve.

(My son who does not love eggplant eats this sauce right up after it's pureed!)

You can serve with plenty of fresh grated Parmesan. We like it over pasta noodles or in a shallow bowl topped with fresh mozzarella, and some crusty bread on the side.