Mediterranean Pasta Sauce For Penne

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 small zucchini
• 1 medium eggplant, peeled (about 1 pound)
• 1 red bell pepper
• 1 medium onion
• 1 stalk celery
• 2 garlic cloves, minced
• 1/2 cup dry wine or 1/2 cup red wine
• 1 1/2 teaspoons dried thyme or 1 1/2 teaspoons dried oregano
• 2 (28 ounce) cans plum tomatoes, coarsely chopped
• 1 teaspoon salt
• fresh ground pepper

Recipe

• 1 cut zucchini, eggplant, bell pepper, onion, and celery into 1/2 inch pieces.
• 2 put a pot of water on to boil for cooking pasta, if preparing at same time as sauce.
• 3 in a large nonstick skillet, heat 1t olive oil over medium-high heat.
• 4 add diced vegetables. saute until tender, about 10 minutes.
• 5 add minced garlic and cook, stirring for 1 minute more.
• 6 add wine and stir until wine is almost evaporated, about 2 minutes.
• 7 add tomatoes and juice. with tomatoes,grab and rip hard stem off each tomato and then hand crush the tomato before adding it to the sauce (or you can chop them :).
• 8 add thyme (or oregano), salt, and pepper.
• 9 bring to a simmer and cook until thickened, 10-15 minutes.
• 10 toss with penne and serve!