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  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, crushed — or 2 frozen cubes minced garlic
  • 1 large onion, large dice
  • 2 medium eggplant, cut into 1/23/4 inch cubes
  • 3 large peppers, cut into 1/23/4 inch pieces
  • 2 large yellow squash (optional), cut into 1/4 lengthwise then cut into 1/2-3/4 inch pieces
  • 2 large zucchini, cut into ¼ lengthwise then cut into ½¾ inch pieces
  • 1/23/4 pounds mushrooms, thinly sliced
  • 2 32 ounce jars pasta sauce


  1. Heat the oil in a large stockpot over medium heat.
  2. Add the onion and garlic and sauté until onion is soft and clear.
  3. Add the remaining ingredients, stirring to combine.
  4. Simmer covered for 30 minutes.
  5. Remove lid and simmer for an additional 30 minutes.
  6. Serve warm sprinkled with your favorite cheese over pasta or plain.
  7. This can also be served as a cold appetizer, and can be frozen for later use.