Garden Vegetable Tomato Sauce

Wonderful sauce for serving over your favorite cooed pasta, rice or couscous. Sauteed squash, red onion, eggplant, garlic, fennel seed mixed with chopped tomatoes, crushed tomatoes and balsamic vinegar.

Ingredients -

3 tablespoons Olive Oil
2 cups Yellow Squash, chopped
1 cup Red Onion, chopped
2 cups Eggplant, peeled, cubed, salted, placed in colander for 20 minutes, and rinsed
3 cloves Garlic, minced
1 teaspoon Fennel Seed, crushed
1 cup Tomato, chopped
1 (28 ounces) can Crushed Tomatoes in Puree
2 tablespoons Balsamic Vinegar
Cooked pasta, rice or couscous

Preparation:

1. Heat olive oil in large saucepan over medium heat.

2. Add yellow squash and red onion. Sauté 5 minutes.

3. Add eggplant and sauté 3 minutes.

4. Add minced garlic and fennel seed. Sauté 3 minutes.

5. Add chopped tomatoes, crushed tomatoes with liquid, and balsamic vinegar.

6. Stir well and simmer over low until heated through.

7. Serve over hot pasta, rice, or couscous.

Cooking Tip

Choosing Eggplant

Size is one of the most important issues when choosing eggplant. Choose eggplants that are less than half a pound in weight, and avoid bitterness and excessive seeds.

Cooking Tip

Large Eggplants

Large eggplants can be bitter and contain excessive seeds. They should be avoided at the supermarket unless you will be roasting the eggplant, in which case they are a fine choice. Simply remove the seeds after roasting.