Ingredients
1 medium eggplant
1 whole garlic bulb
2-3 stalks celery
1/4 med green pepper
1 small onion
basil, oregano, thyme,
pinch or two ground cayenne pepper
1 can red gold diced tomatoes
1 can tomato paste
1 tbsp soy sauce
3-4 tbsp extra virgin olive oil
bunch of parsely
2 cups of vege stock/or water
Preparation
after sauteing eggplant, saute the chopped fine onions, celery, garlic, parsely until tender, after incorporated, stir in gently, tomato paste and diced tomatoes, add spices, and simmer for 10 add’l minutes low flame, watch as to not stick
