Ingredients
- 28 ounce fire roasted crushed or stewed tomatoes
- 3 tablespoons olive oil
- 1 large eggplant cut into 1/2" cubes
- 1 large onion chopped
- 3 cloves garlic minced
- 1 sweet red pepper chopped
- 2 portabella mushrooms sliced
- 1 tablespoons oregano
- 1 tablespoons basil
- 2 tablespoons parsley
- 1 tablespoon sea salt
- dash red pepper flakes
- 1/2 cup black olives
- grated parmesan optional for topping
Instructions
- Saute the eggplant, onion, garlic, red pepper and mushrooms in olive oil.
- Add the tomatoes and spices and simmer on low for several hours.
- Remove from heat and stir in olives.
- Serve over pasta with parmesan, a salad, and crusty bread.