Ingredients

The following ingredients have 4 Servings
  • 3 tbsp olive oil (more if needed)
  • medium eggplant (peeled and cut into small cubes)
  • 12 ounces mushrooms (sliced)
  • 1 medium bell pepper (red or green - diced)
  • 1 medium onion (diced)
  • 3 cloves garlic (fine dice)
  • 1 large zucchini (chopped )
  • 56 ounce crushed tomatoes
  • 6-8 artichoke hearts (canned in brine - sliced (optional))
  • 12 green olives (sliced (more if you love olives))
  • 12 kalamata olives (sliced (more if you love olives))
  • 2 tbsp basil (chopped)
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • ⅙ tsp crushed red pepper ((optional) )
  • 1 lb pasta (linguine or your favorite pasta)

Instruction

  • The first step is to sauté the eggplant with olive oil over high heat for 5-6 minutes. Let it get a good sear.
  • When the eggplant has been nicely seared, add the mushrooms, onions, peppers and garlic. Continue to sauté for an additional 4-5 minutes.*add additional olive oil if needed
  • When those vegetables have been nicely cooked, add in the zucchini. Allow this to cook for another 2-3 minutes.
  • The last step is adding in the crushed tomatoes, olives, artichokes, basil and seasonings. Mix all the ingredients together and let the sauce come to a boil. Then reduce the heat to low and allow the sauce to simmer for 20-30 minutes.
  • Cook the pasta per instructions on the box when you have 10-15 minutes left in the simmer stage.
  • Re-season sauce to taste and serve over pasta with grated Romano cheese.