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Arrabiata Sauce

I love, love, love this sauce. Chunky. Filled with a variety of vegetables. And, with a slight kick. Really, really good!


Arrabiata Sauce

2 T olive oil
1 medium zucchini, diced
1 green bell pepper, diced
1 c eggplant, diced
2 cloves garlic, minced
2-3 pepperocinis, seeded and minced
1 28-oz can stewed tomatoes (or, 28 oz homemade stewed tomatoes)
1 28-oz can tomato puree (or, homemade puree)
2 T parsley, dried
1 T basil, dried
1 T oregano, dried
1/4 tsp red pepper flakes
1/2 tsp salt

Heat oil. Add zucchini, bell pepper, eggplant, and garlic and cook over medium heat 7-10 minutes, until vegetables are tender. 

Stir in pepperocinis, stewed tomatoes, tomato puree and seasonings. Reduce heat to low and simmer 35-45 minutes.  
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